The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes
The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes is a gluten free, primal, and pescatarian hor d'oeuvre. One serving contains 427 calories, 31g of protein, and 26g of fat. This recipe serves 4. Head to the store and pick up butter, grape tomatoes, saffron, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
Put the mussels in a large bowl full of water, a large handful of ice, and 2 tablespoons all-purpose flour. Allow to mussels to sit in the liquid for 1 hour, to disgorge any sand.
In a wide braising pan with high sides, melt the butter over medium heat.
Add the shallots, and sauté, stirring often, until softened, about 2 minutes.
Add the stock, wine, or water, and the saffron. Rinse off the mussels, and add them and the tomatoes to the pot. Season with salt and pepper. Cover the pot, raise the head to medium-high, and cook until all the mussels are wide open, 5 to 7 minutes.
Take the pot off the heat, and stir in the cream.
Serve with warm crusty baguette, or even over plain pearl couscous.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish works really well 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 Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.
Trentadue La Storia Chardonnay
The 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.