Mussels in Saffron and White Wine Broth

Name: Mussels in Saffron and White Wine Broth
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons butter; 3 Tbsps chives, chopped; 237 milliliters clam juice; 237 milliliters dry white wine; 3 garlic cloves, chopped; 2 Tbsps half and half; 3 Tbsps lemon juice; 4 kilograms mussels, scrubbed and debearded; 3 teaspoons saffron threads; 4 scallions, thinly sliced; 3 tomatoes, seeded, and chopped

Mussels in Saffron and White Wine Broth is a gluten free, primal, and pescatarian recipe with 8 servings. This hor d'oeuvre has 261 calories, 28g of protein, and 7g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have mussels, saffron threads, clam juice, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute.

Ingredients you will need

Butter

Garlic

Equipment you will use

Pot

Add the wine, half and half, and saffron; simmer for 5 minutes.

Ingredients you will need

Half And Half

Saffron

Wine

Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.

Ingredients you will need

Lemon Juice

Clam Juice

Green Onions

Tomato

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.

Ingredients you will need

Fresh Chives

Mussels

Broth

Shake

Equipment you will use

Kitchen Towels

Bowl

Pot

Focus on: Cleaning Mussels

Ingredients you will need

Mussels

Hold the mussel under cold running water. Use a brush with stiff bristles to thoroughly scrub the mussel and remove grit, sand, and mud from the shell's exterior. Mussels—especially non-farmed ones—often have a dark, shaggy beard extending from each shell.

Ingredients you will need

Mussels

Water

Remove them for a neater appearance in the finished dish. After scrubbing a mussel, pull the beard away from the shell until taut, and then pull the beard down sharply toward the dark hinge. It will snap away easily. Removing its beard will kill the mussel, so perform this step just before cooking.

Ingredients you will need

Mussels

Equipment

Pot

Kitchen Towels

Bowl

Ingredients

Servings:

2teaspoons

butter 3Tbsps

chives, chopped 237milliliters

clam juice 237milliliters

dry white wine 3

garlic cloves, chopped 2Tbsps

half and half 3Tbsps

lemon juice 4kilograms

mussels, scrubbed and debearded 3teaspoons

saffron threads 4

scallions, thinly sliced 3

tomatoes, seeded, and chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.