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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2007
- 1/2 cup dry white wine
- 1 pinch saffron threads crumbled
- 2 lbs mussels
- 1 can plum tomato
- 1/4 cup extra-virgin olive oil
- 1/2 spanish onion chopped
- 1 clove garlic minced
- 3 tablespoons ground almonds
- 1 prepared roasted red pepper chopped
- 1/4 cup chopped fresh Italian parsley
- 1 pinch salt
MethodStir 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.
Nutritional facts Per appetizer: about
- Sodium 295 mg
- Protein 11 g
- Calories 260.0
- Total fat 18 g
- Cholesterol 19 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
- Iron 31.0
- Folate 22.0
- Calcium 7.0
- Vitamin A 14.0
- Vitamin C 100.0