Mussels And Shrimp With Prosciutto In Garlic Saffron Wine Sauce Recipes

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MUSSELS IN SAFFRON BROTH



Mussels in Saffron Broth image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 12

2 medium onions, peeled and julienne
2 tablespoons olive oil
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, peeled and sliced
1 1/2 cups dry white wine
2 12 cups clam juice or fish stock
1 cup tomato sauce
1 sprig fresh thyme
1 teaspoon saffron strands
3 pounds small black mussels, scrubbed and de-bearded
1 bunch flat leaf parsley leaves, washed and chopped

Steps:

  • 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. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook and additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve.
  • Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

MUSSELS AND SHRIMP WITH PROSCIUTTO IN GARLIC SAFFRON WINE SAUCE



Mussels and Shrimp With Prosciutto in Garlic Saffron Wine Sauce image

I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like. I have to say it came out pretty good.

Provided by WILLARD FERIA

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs fresh mussels
1 lb fresh shrimp
1/2 lb prosciutto ham, chopped
1 small onion, chopped
4 garlic cloves, finely grated
5 tablespoons butter
1 cup white wine or 1 cup dry vermouth
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
4 fresh basil leaves, chopped
salt & pepper
1 pinch saffron thread
2 tablespoons cornstarch
1/2 cup half-and-half
1 large fresh tomato, chopped, remove all seeds
hot sauce

Steps:

  • Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
  • Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
  • Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
  • Add shrimp and cook for few minutes until pink; remove them also.
  • Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
  • Serve with your choice of pasta (I prefer Linguini or Rigatoni).
  • *note.
  • This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.

Nutrition Facts : Calories 398.8, Fat 16.7, SaturatedFat 8.4, Cholesterol 190.4, Sodium 627.4, Carbohydrate 14.4, Fiber 0.7, Sugar 1.9, Protein 34.7

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