The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes

Name: The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters low-sodium chicken stock, dry white wine, or water; 1 pint grape tomatoes, halved; 158 milliliters heavy cream; 4 servings Kosher salt; 2 kilograms mussels; 4 servings Freshly cracked black pepper; 1 teaspoon saffron; 2 larges shallots, finely diced; 2 Tbsps unsalted butter

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.

Ingredients you will need

All Purpose Flour

Mussels

Water

Ice

Equipment you will use

Bowl

In a wide braising pan with high sides, melt the butter over medium heat.

Ingredients you will need

Butter

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Frying Pan

Add the shallots, and sauté, stirring often, until softened, about 2 minutes.

Ingredients you will need

Shallot

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.

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Salt And Pepper

Tomato

Mussels

Saffron

Stock

Water

Wine

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Pot

Take the pot off the heat, and stir in the cream.

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Cream

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Pot

Serve with warm crusty baguette, or even over plain pearl couscous.

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Israeli Couscous

Baguette

Equipment

Bowl

Frying Pan

Pot

Ingredients

Servings:

118milliliters

low-sodium chicken stock, dry white wine, or water 1pint

grape tomatoes, halved 158milliliters

heavy cream 4servings

Kosher salt 2kilograms

mussels 4servings

Freshly cracked black pepper 1teaspoon

saffron 2larges

shallots, finely diced 2Tbsps

unsalted butter

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.