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(Ingredients: 2 tablespoons half and half)
 
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This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again.
 
This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again.
   
==
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== Ingredients ==
Ingredients ==
 
   
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*2 teaspoons butter
+
*3 garlic cloves, chopped
*
+
*1 cup dry white wine
2 teaspoons butter
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*2 tablespoons half and half
+
*2 1/2 teaspoons saffron threads
*
+
*1 cup clam juice
3 garlic cloves, chopped
+
*4 scallions, thinly sliced
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*3 tomatoes, seeded, and chopped
*
+
*3 tablespoons lemon juice
1 cup dry white wine
+
*8 pounds mussels, scrubbed and debearded
+
*2 1/2 tablespoons chives, chopped
*
 
 
2 tablespoons half and half
 
 
*
 
 
 
 
**
 
2 1/2 teaspoons saffron threads
 
 
 
***
 
1 cup clam juice
 
 
 
****
 
4 scallions, thinly sliced
 
 
 
*****
 
3 tomatoes, seeded, and chopped
 
 
 
******
 
3 tablespoons lemon juice
 
 
 
*******
 
8 pounds mussels, scrubbed and debearded
 
 
 
********
 
2 1/2 tablespoons chives, chopped
 
   
 
== Directions ==
 
== Directions ==
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Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
 
Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
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[[Category:Main Dish Recipes]]
[[Category:Main Dish Recipes]] [[Category:Seafood Recipes]] [[Category:French Recipes]] [[Category:Quick and Easy Recipes]]
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[[Category:Seafood Recipes]]
  +
[[Category:French Recipes]]
  +
[[Category:Quick and Easy Recipes]]

Latest revision as of 23:36, May 28, 2010

Mussels in Saffron and White Wine Broth

Prep Time: 30 minutes

Cook Time: 20 minutes

Yields: 8 Servings

Description Edit

This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again.

Ingredients Edit

  • 2 teaspoons butter
  • 3 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 tablespoons half and half
  • 2 1/2 teaspoons saffron threads
  • 1 cup clam juice
  • 4 scallions, thinly sliced
  • 3 tomatoes, seeded, and chopped
  • 3 tablespoons lemon juice
  • 8 pounds mussels, scrubbed and debearded
  • 2 1/2 tablespoons chives, chopped

Directions Edit

Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.

Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.

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