When you need a meal in a hurry, turn to shellfish: most kinds (mussels, clams, scallops, shrimp) only need 10 minutes to cook. In this recipe, mussels are steamed in a fragrant sauce seasoned with shallots, tomatoes, saffron, and paprika. Serve with crusty bread for mopping the broth, a crisp green salad, and a glass of chilled white wine. It's a luxurious meal that won't break the bank — perfect for ringing in the weekend!
Get the recipe when you read more.
From Bon Appétit
Ingredients
3 tablespoons olive oil
1 cup sliced shallots (4 to 5 large)
3 garlic cloves, chopped
3/4 cup dry Sherry
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
3/4 teaspoon paprika
1/2 teaspoon saffron threads, crumbled
3 dozen mussels, scrubbed, debearded
1/2 cup chopped fresh Italian parsley
Directions
- 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.
Serves 2.
Print recipe with images | without images
Antik Batik
Ikea
Isabella Oliver
What do you mean it won't break the bank? Saffron is ridiculously expensive, not too mention near impossible to find in many areas. Does look delicious though.
1I was wondering if there may be any sutible subs for the safforn (since its out of my price range right now)? Everything else sounds so yummy and I love shellfish in broth-y sauces wit crusty bread.
2Not a big fan of mussels, so I don't think this recipe will fly. But I do agree that simple shellfish is a good alternative and quick easy dinner. Boil shrimp with a zist of lemon and a salad. Yummy.
3Oh sorry guys I totally forgot about the saffron! I was thinking of the mussels. I think it would be okay to make it without the saffron.
4Thanks Party!
5Pass.
6Does this recipe vary for fresh versus frozen mussels? I haven't seen fresh at my seafood counter, but I do know they have frozen. Thanks.
7Trader Joe's does carry a really affordable (under $4) Spanish saffron. That could be an option, too.
8Hey guys, they sell saffron at Trader Joe's (if there's one near you) for about $3 for ~1 tsp. I know I know, it's not a lot, but gets the job done.
9You should never mix saffron with paprika because it neutrilizes the flavor of saffron and you never get to "taste the saffron". People make this expensive error all the time. The same happends with paella recipes that call for paprika and saffron. Saffron does not go with paprika they are two complete different spices and difference flavors and do not mix. Another common mistake is to add "chorizo" which is full of paprika to paella which again has the same effect of neutralizing the saffron flavor. Yes, you can use chorizo but as a "tapa" but not mix in paella. Paprika comes to "Europe" after the discovery of the "New World" and by that time saffron was long established all over Europe. In regard to this recipe the saffron does not do anything for it, with the paprika it would be good enought. For those of you that want to experience the real flavor, aroma and color of saffron try it without the paprika you will experience a compleately different dish.
10Juan J. San Mames
President,
Vanilla, Saffron Imports
www.saffron.com
This looks really yummy. It reminds me of a dish that I serve at my restaurant. We also add Florida Mahi, scallops and schrimp to it as well. Sauce a little bit different (more of a tomato garlic broth) , but wonderfully made!!!!
11Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.