Saffron, tomato and a touch of cream yields a flavorful sauce for these simple steamed mussels. Soak up the sauce with plenty of crusty whole-grain baguette.
Active Time: 45 minutes |
Total Time: 45 minutes
1 tablespoon extra-virgin olive oil
1 small onion, finely diced
1 celery stalk, chopped
2 garlic cloves, minced
2 cups diced plum tomatoes
1 cup fish or seafood stock or bottled clam juice (see Tips)
1/2 teaspoon saffron threads (see Note)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 pounds mussels, cleaned (see Tips)
1/2 cup heavy cream
1/2 cup chopped flat-leaf parsley for garnish
Heat oil in a Dutch oven over medium heat. Add onion, celery and garlic and cook, stirring often, until just starting to brown, 30 seconds to 4 minutes.
Add tomatoes, stock (or clam juice), saffron, salt and pepper; bring to a boil over high heat. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes. Remove from the heat (discard any unopened mussels). Stir in cream and sprinkle with parsley, if using. Serve with the sauce from the pan.
Per serving :
18 g Fat;
8 g Sat;
7 g Mono;
77 mg Cholesterol;
11 g Carbohydrates;
18 g Protein;
1 g Fiber;
493 mg Sodium;
513 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 2 lean meat, 3 fat
Tips & Notes
Tips: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket.
When shopping for mussels, look for ones that are closed—or those open only a fraction of an inch. When you get them home, store them in a large bowl with a few damp paper towels on top for up to 1 day. To clean them, discard mussels with broken shells or whose shell remains open after you tap it. Hold mussels under running water and use a stiff brush to remove any barnacles; pull off any black fibrous “beards”. (Some mussels may not have a beard.) Mussels should be “debearded” no more than 30 minutes before cooking.
Note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Soak it in a little water, wine or broth for about 30 minutes before adding to a dish to help release its delicious flavor. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.