Steamed Mussels in Saffron Broth

Name: Steamed Mussels in Saffron Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon bottled minced garlic; 227 grams clam juice; 2 kilograms mussels, scrubbed and debearded; 1 teaspoon olive oil; 237 milliliters chopped onion; 0 teaspoons saffron threads, crushed; 3 Tbsps tomato paste; 2 Tbsps whipping cream

Steamed Mussels in Saffron Broth might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 282 calories, 29g of protein, and 8g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and pescatarian diet. If you have bottled garlic, tomato paste, saffron threads, and a few other ingredients on hand, you can make it. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion to pan; saut 1 minute.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add garlic; saut 30 seconds.

Ingredients you will need

Garlic

Add saffron; saut 15 seconds. Stir in tomato paste, whipping cream, and clam juice; bring to a boil. Cook for 1 minute, stirring occasionally.

Ingredients you will need

Whipping Cream

Tomato Paste

Clam Juice

Saffron

Add mussels to pan. Cover and cook 5 minutes or until mussels open; discard any unopened shells.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

1teaspoon

bottled minced garlic 227grams

clam juice 2kilograms

mussels, scrubbed and debearded 1teaspoon

olive oil 237milliliters

chopped onion 0teaspoons

saffron threads, crushed 3Tbsps

tomato paste 2Tbsps

whipping cream

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 A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.