Add mussels and tomatoes to the pot. dried oregano, mussel, parsley, garlic, oil, white wine, dried thyme and 1 more. When buying mussels pick ones that are tightly closed. Hi Ingrid, Thank you so much for your recipes, guidance, and encouragement. On the other hand I appreciate you for putting up fantastic article. Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice. If you don't have one, you can split the mussels and sauce into two pans with lids. cheap. Mussels grow fast, faster than many finfish and faster than other bivalves like clams and oysters. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed sauté pan. Strain and reserve. Sprinkle 1/2 cup flour into the water and mix. I live in NYC and have professional work experience as both a dietitian and a cook. I check each mussel and put any open ones to the side. Hello! • 1 medium fennel bulb, thinly sliced
Then add the mussels. Keep the mussels in a bowl in the fridge in a little water until you are ready to use them. You can also use the tomato saffron base for clams, or a mix of clams and mussels. The less time it takes for a farmer to bring a product to market, the better it is for everybody. Serve with plenty of crusty bread to sop up the sauce, or serve over pearl (Israeli) couscous. Steep saffron: Warm wine, add saffron and allow it to steep while preparing the other ingredients. Log in. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving. You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side. Take off the heat and discard any mussels … In a wide braising pan with high sides, melt the butter over medium heat. 3. Take the pot off the heat, and stir in the cream. The less time it takes for a farmer to bring a product to market, the better it is for everybody. Check the sauce for seasoning then pour evenly over the bowls. • 4 pounds mussels, scrubbed and debearded. Season with salt and pepper. Required fields are marked *. • 1 shallot, diced
Discard any unopened mussels. Add tomatoes, salt an pepper. Discard any unopened mussels… I personally need to say that you actually have done excellent work with this and also wish to find out much more amazing content from you. This Mussel recipe with the Saffron Sauce is so yummy. Sprinkle with parsley before ladling mussels and broth into bowls. Cook only the ones that are closed, or those that will close after a forceful tapping against the counter. © Copyright 2020 Wine Spectator. Note: To cook 4 pounds of mussels, you'll need a very large pot. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Simmer, for 10 minutes for the flavors to meld; Add mussels and cover tightly. You will see the sand they spit out at the bottom of the bowl as you pour off the water. Simmer, for 10 minutes for the flavors to meld. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Your website is running slowly for my situation, that went on just like a moment to finally This impressive yet straightforward dish from New York's Tribeca Grill comes together with …, Upgrade your weeknight dinner with fragrant spices and satisfying ingredients, The celebrated Chez Panisse chef has a trick for the perfect, simple chicken breast, These chocolate, peanut and caramel treats are so good your friends will not believe you …, Celebrate the coming of better quality produce with this elegant dish inspired by the Smoky …, Get to know the many bounties of America's Dairyland. 3 Tb olive oil Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until … Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. reload, I do not know if it is just simply me or your If the shells are closed tightly, you know they are alive. Raise the heat to high and add the tomatoes, wine and saffron. Lift mussels out of bowl, leaving flour and sand behind. website on the other hand google and yahoo worked for me. Add the tomatoes, salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Save my name, email, and website in this browser for the next time I comment. Cook until all mussels open, about 5 minutes, stirring once about halfway through. Turn the heat to high and add the fennel and the mussels. 1 large pinch saffron (about 30 threads)