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How To make Mussels with Saffron and Tomatoes Over Pasta
2 tb Olive oil
3 md Garlic cloves, chopped fine
1/2 c Rich, salt-free fish stock
1 lg Pinch of saffron threads
32 sm Fresh mussels in the shell,
-rinsed clean & debearded 1 cn Salt-free whole tomatoes
-(16-ounce) 1 tb Double-concentrate tomato
-paste 1 tb Sugar
1 Bay leaf
2 tb Fresh chives, finely chopped
Cooked spaghetti or linguine In a large saucepan, heat the olive oil with the garlic over moderate heat. Add the stock and the saffron and bring to a boil. Add the mussels, cover the pan, and steam until all the mussels have opened, 3 to 3 minutes; discard any unopened mussels. With a slotted spoon, remove the mussels from the pan and keep them warm in a covered bowl. Add the tomatoes to the pan, breaking them up with your hands, and stir in the remaining ingredients, except for the chives. Simmer briskly until the sauce is thick but fairly liquid, 5 to 7 minutes. then return the mussels to the pan and simmer to warm them through, about 1 minute more. Spoon the sauce, shells and all, over cooked pasta. Garnish with chives.
How To make Mussels with Saffron and Tomatoes Over Pasta's Videos
Spanish Mussels Recipe with Paprika & Tomatoes
EPISODE #190 - Spanish Mussels Recipe with Paprika & Tomatoes
FULL RECIPE HERE:
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Angry Mussels 3 Ways | Jamie Oliver
Watch Jamie make these mussels angry with his simple chilli and tomato arrabiata sauce! Go plain with a simple mussel broth or serve over toasted ciabatta and linguine. Flavoured with garlic, rosemary and a dash of white wine this dish is ready in minutes - the ultimate fast food and one of the most sustainable too!
For more fabulous seafood recipes check out our friend Bart Van Olphen’s channel
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How to Cook Mussels - Steamed Mussels with Garlic White Wine Sauce
There's something so impressive about plonking a big steaming hot pot of mussels on the table! Get stuck in with your hands, and don't forget CRUSTY BREAD for mopping up the sauce - it's the BEST PART!!!
RECIPE:
Steamed Mussels with Saffron Flatbread | Fast Food with Gordon Ramsay
Steamed mussels pack an incredible flavour, and along with saffron flat breads you have a delicious and healthy lunch that can be made in minutes. Fast food, but with a touch of class.
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Steamed Mussels with Garlic Saffron Sauce
EPISODE #234 - Steamed Mussels with Garlic Saffron Sauce
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#food #video #steamedmussels
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Steamed Mussels with Tomato, Wine and Herbs
No, you did not just click on a compilation of amateur middle aged female body-builders… that’s a different corner of the internet…
This video is all about a family riff on a specialty from the South of France, Mussels Provencal. Mussels are sustainable, ethical, sustainable and most importantly DANG DELICIOUS DANG IT. This dish is a family recipe that my mom remembers eating as a kid - it’s a take on a “Provençal recipe” which makes sense because her dad, my grandpa spent a lot of time in France. This dish is one of my favorites from childhood so it only makes sense I ask my mama to make it for me. Love you, Mama.???????? Adam
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Mussels with Tomato, Wine and Herbs…
5 pounds fresh mussels
4 tablespoons olive oil
4 plump garlic cloves, minced
1 large yellow onion, chopped, about 1 cup.
2-28 oz cans whole canned tomatoes, coarsely chopped
1-6 oz can tomato paste
1 cup dry white wine
1/4 teaspoon red pepper flakes or more to taste
1/4 teaspoon saffron threads, optional *add saffron to 2 tbsp warm water before adding to stew.
4 sprigs fresh thyme, or 2 teaspoons dried
1 sprig fresh rosemary, minced or 1 teaspoon dried, be sure it is finely chopped
1 bay leaf
1/4 cup tablespoons chopped fresh Italian parsley plus more for garnish
1/2 teaspoon Kosher salt and freshly ground pepper
1 Large loaf of warm, crusty bread to serve
TECHNIQUE:
1. Remove beards from the mussels, scrub the mussels and place in a large colander and rinse well. Let drain fully. Discard any mussels that are partially open or have cracked shells.
2. In a large pot or dutch oven with lid, heat oil over medium-high heat. Add the onion and cook for 3-4 minutes and then add the garlic and stir for 1 minute more or until fragrant.
3. Add pepper flakes, thyme, rosemary, bay leaf, salt and pepper and stir to blend the flavors. Add the wine and bring to a simmer and cook for 2-3 minutes to cook off some of the alcohol.
4. Bring the heat to medium-high, add the tomatoes and parsley then stir and add the mussels. Give the mussels and tomato mixture a good stir. Cover and cook until all mussels are opened, about 4-6 minutes, remove from heat but keep covered and let sit for 2-3 more minutes.
5. Pour the mussels into a large serving bowl (or serve in pot) and serve with a warm loaf of crusty bread or pasta.
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Ethics behind sustainable shellfish...
Lil bit about mussels…
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