Mussels Steamed in Tomato Saffron Broth
This recipe makes 4 servings
|Per appetizer: about||-|
|total fat||18 g|
|sat. fat||2 g|
- Portion size: 4 appetiziers
In this Spanish sauce thickened with almonds, saffron is a subtle, earthy complement to tomatoes and mussels. Serve with crusty bread to soak up the broth.
- 1/2 cup 1/2cupdry white wine
- 1 pinch 1pinchsaffron threads, crumbled
- 2 lb 2lbmusselmussels
- 1 can 1canplum tomatoplum tomatoes
- 1/4 cup 1/4cupextra-virgin olive oil
- 1/2 1/2spanish onionspanish onions, chopped
- 1 1clove garliccloves of garlic, minced
- 3 tbsp 3tbspground almonds
- 1 1prepared roasted red pepper, chopped
- 1/4 cup 1/4cupchopped fresh Italian parsley
- 1 pinch 1pinchsalt
Stir wine with saffron; let stand for at least 10 or up to 20 minutes.
Scrub mussels, removing any beards; discard any that do not close when tapped. Set aside.
Drain tomatoes, reserving liquid; seed and coarsely chop. Set aside.
In large saucepan, heat oil over medium heat; fry onion with garlic, stirring occasionally, until onion is translucent, about 6 minutes.
Add almonds; fry for 1 minute. Add red pepper, tomatoes, 1/2 cup (125 mL) of the reserved tomato liquid, saffron mixture, half of the parsley and the salt ; bring to boil. Reduce heat to low; simmer until slightly thickened, about 10 minutes.
Add mussels; cover and simmer, stirring once, until mussels open, 7 minutes. Discard any that do not open. Sprinkle with remaining parsley.
Source : Canadian Living Magazine: April 2007