Saffron Steamed Mussels

Name: Saffron Steamed Mussels
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 227 grams bottle clam juice; 1 leave Finely chopped flat parsley; 2 Tbsps minced garlic; 4 servings Lemon wedges; 48 mussels in the shell, scrubbed, beards pulled off; 1 Tbsp olive oil; 1 teaspoons pepper; 1 red bell pepper, cut into 1/4-in. dice; 1 teaspoons saffron threads; 237 milliliters aromatic white wine such as Viognier; 1 yellow bell pepper, cut into 1/4-in. dice

Saffron Steamed Mussels is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 218 calories, 13g of protein, and 6g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of mussels in the shell, flat-leaf parsley, lemon wedges, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the wine you could follow this main course with the Dessert Wine Gelees with Citrus Fruit as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. Not a lot of people really liked this hor d'oeuvre.

Instructions

Saut bell peppers in oil in a 5- to 6-qt. pan over medium-high heat until beginning to brown, 7 to 8 minutes.

Ingredients you will need

Bell Pepper

Cooking Oil

Equipment you will use

Frying Pan

Add garlic, saffron, and pepper and cook, stirring, until garlic is softened, 1 to 2 minutes.

Ingredients you will need

Saffron

Garlic

Pepper

Pour in 1 cup water, the clam juice, and wine. Cover, bring to a boil over high heat, then reduce heat and simmer about 10 minutes to blend flavors.

Ingredients you will need

Clam Juice

Water

Wine

Return broth to boiling and stir in mussels. Cook, covered, over medium heat until shells open, 8 to 10 minutes; discard any mussels that don't open. Ladle into bowls, sprinkle with parsley, and serve with lemon.

Ingredients you will need

Mussels

Parsley

Pasta Shells

Broth

Lemon

Equipment you will use

Bowl

Ladle

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

227grams

bottle clam juice 1leave

Finely chopped flat parsley 2Tbsps

minced garlic 4servings

Lemon wedges 48

mussels in the shell, scrubbed, beards pulled off 1Tbsp

olive oil 1teaspoons

pepper 1

red bell pepper, cut into 1/4-in. dice 1teaspoons

saffron threads 237milliliters

aromatic white wine such as Viognier 1

yellow bell pepper, cut into 1/4-in. dice

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.