Mussels with white wine ,saffron, and fresh tomato



Mussels with White Wine and Saffron

Dec 6, 2007
To debeard mussels, grasp the hairlike beard with thumb and forefinger and pull away from shell. If you prefer, you can scrape off the beard with a small paring knife. (Cultivated mussels usually do not have beards.)
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Cal/Serv:
Yields:
Prep Time: 0 hours 15
Cook Time: 0 hours 16
Total Time: 0 hours 31
Ingredients
1 tbsp. olive oil
medium onion
clove garlic
dry white wine
1/4 tsp. saffron threads
mussels
1/4 c. fresh parsley leaves
Crusty bread for serving
Directions
  1. In 5- to 6-quart saucepot or Dutch oven, heat oil on medium until hot. Add onion and cook about 8 minutes or until beginning to brown, stirring occasionally. Add garlic; cook 1 minute. Stir in wine and saffron; heat to boiling on medium-high.
  2. Add mussels to wine mixture in saucepot and cook, covered, 5 to 7 minutes or until shells open, shaking closed pot occasionally. Discard any unopened mussels.
  3. To serve, ladle mussels with their broth into 6 large soup bowls; sprinkle with parsley. Pass around warmed bread to dip in broth.
Mussels with White Wine and Saffron
Tara Donne
To debeard mussels, grasp the hairlike beard with thumb and forefinger and pull away from shell. If you prefer, you can scrape off the beard with a small paring knife.





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Date: 07.12.2018, 21:27 / Views: 42273