Seafood dishes, like my sensational mussel recipe, is easy to prepare and makes an elegant presentation. The mussels are simmered in a tasty tomato sauce seasoned with shallots, saffron, herbs & spices and dry white wine. It only takes an hour to create this delicious seafood classic.
RecipeSavants.comSeafood dishes, like my sensational mussel recipe, is easy to prepare and makes an elegant presentation. The mussels are simmered in a tasty tomato sauce seasoned with shallots, saffron, herbs & spices and dry white wine. It only takes an hour to create this delicious seafood classic.Smart Recipes, American Recipes, Seafood Recipes, RecipesSeafoodAmericanWine And Garlic MusselsPT1HServes 2
Ingredients:
3 Pounds Cultivated Mussels2 Quarts Water0.33 Cup All-Purpose Flour2 Tablespoons Unsalted Butter2 Tablespoons Extra-Virgin Olive Oil1 Cup Shallots5 Cloves Garlic0.5 Cups Canned Plum Tomatoes0.5 Teaspoon Good Saffron Threads0.33 Cup Flat-Leaf Parsley1 Tablespoon Fresh Thyme Leaves1 Cup Good White Wine2 Teaspoons Salt1 Teaspoon Freshly Ground Black PepperIn a large bowl, add mussels, 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.In a large stockpot, add butter and olive oil over medium heat until melted. Add the shallots and cook for 5 minutes. Add garlic and cook for another 3 minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.Mix in the mussels then cover the pot, and cook over medium heat for 8-10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
This easy Spanish seafood chowder is a delicious combination of salted pork, mussels, clams, prawns, mixed vegetables, blended spices, and amontillado sherry. This soup is great for a quick and healthy weeknight meal idea!
This modern version of Italian-inspired bouilliabase was created in San Francisco. It is a scrumptious blend of clams, mussels, crab, halibut and tender shrimp in a savory tomato broth. Cioppino makes a hearty & rustic meal with plenty of crusty bread for dipping!
This seafood paella is studded with peas, Spanish chorizo and parsley and flavored with saffron threads, smoked paprika and garlic replicates that originally classic character. Remember that traditional paella rice (Bomba) is not creamy or too moist; it’s slightly toothsome and dry.
Clams, mussels and large shrimp come together in this gorgeous seafood platter but this recipe is a general guide. You can mix and match the seafood of your choice and enjoy. Awesome for Sunday dinner!
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