Mussels With Sherry Saffron Recipes

MUSSELS WITH SHERRY, SAFFRON, AND PAPRIKA

Steps:

• Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Divide mussels and juices among bowls and serve.

MUSSELS IN SHERRY

Steps:

• Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
• Add the parsley, sherry, chili and seasoning and boil the liquid for 30 seconds.
• Toss in the mussels, cover with a lid and cook for 3-4 minutes, until the shells have opened.
• Serve hot or at room temperature.

MUSSELS WITH SAFFRON AND SHERRY

Steps:

• Fill a sink with cold water and put the mussels in to soak. Put saffron into a 1/4-cup measuring cup, and fill with steaming-hot water.
• Place largest pan available (6 quarts or larger) over medium heat, and add oil, onion and 1 tablespoon of parsley. Saute gently until onion is softened but not browned, about 5 minutes. Remove pan from heat, and use a fine Microplane grater to grate garlic into pan. (If a Microplane grater is not available, a garlic press may be used, but the mixture should be sauteed for 1 more minute.)
• Transfer mussels to a large colander, sorting through them and discarding any that are damaged or open.
• Return the pan to medium heat, and when the onion mixture begins to sizzle, add the saffron in its water, the sherry and 1 cup hot water. Add the mussels, cover, and raise heat to high. Bring to a boil and steam until the mussels have opened, 3 to 5 minutes. Discard any mussels that do not open.
• Transfer the mussels and pan liquid to one large bowl or two smaller bowls. Sprinkle with remaining parsley. If desired, serve with crusty bread.

MUSSELS WITH SHERRY & SAFFRON

Steps:

• In a colander, rinse the mussels with cold running water. Discard any mussels that are cracked or don't close when tapped. Grate the orange peel and juice the orange.
• In a large pot with a lid, warm the olive oil on medium heat and cook the garlic for a minute. Add the sherry, 1/2 cup of water, the orange zest and juice, saffron, salt, and pepper. Increase the heat, cover, and bring to a boil. Add the mussels, cover, and cook for 3 to 6 minutes, stirring once or twice, until the shells open. Discard any unopened mussels.
• With a slotted spoon, place the mussels in soup bowls and then ladle the broth over. Serve with plenty of crusty bread to sop up the juices.
• Variations
• Add chopped tomatoes and chopped parsley at the same time as the sherry.
• After removing the mussels from the pot, stir 1/2 cup of half-and-half or cream into the broth.
• Serving & menu ideas
• Serve with a salad such as Baby Greens with Pecans & Pears (page 206).

MUSSELS WITH SAFFRON MAYONNAISE

Steps:

• For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.
• For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don't open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.

MUSSELS IN SAFFRON BROTH

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 WITH SAFFRON CREAM

Steps:

• in a heavy pot with a lid heat olive oil.
• add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes.
• add wine and bring to a boil.
• stir in cream, pepper and mussels.
• cook, covered, until mussels start to open, 6-8 minutes.
• discard any unopened mussels, then stir parsley into finished dish.