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Sardinian Mussels with Saffron |
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Serves: 4 Print this Recipe(Cozze allo Zafferano) Category: Clams and Mussels Saffron, a spice made from the stigmas of crocus flowers, adds an exotic flavor and beautiful color to these mussels. Though much of the world's saffron comes from Spain, it is also produced in the Abruzzo region of Italy. When buying saffron, always buy whole threads, which keep their flavor longer. Look for deep red-orange color. The darker color is an indication of better quality. 1 teaspoon saffron threads 1 cup dry white wine 4 pounds mussels 1 medium onion, finely chopped 1/3 cup olive oil 1 cup ripe tomatoes peeled, seeded and chopped 6 basil leaves, torn into bits 2 tablespoons chopped fresh flat-leaf parsley 1 Soak the saffron in the white wine for 10 minutes. Meanwhile, soak the mussels in cold water for 30 minutes. Cut or pull off the beards. Discard any mussels with cracked shells or that do not close tightly when touched. 2 In a large saucepan, cook the onion in the oil over medium heat until golden, about 10 minutes. Add the saffron, wine, and tomatoes and bring to a simmer. Stir in the basil and parsley. 3 Add the mussels and cover the pan. Cook, shaking the pan occasionally, about 5 minutes or until the mussels begin to open. 4 Transfer the opened mussels to individual serving bowls. Cook any mussels that remain closed a minute or two longer; discard any that do not open. Simmer the liquid 1 minute more and pour it over the mussels. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sardinian Mussels with Saffron comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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