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MUSSELS IN SAFFRON BROTH

Mussels are an excellent choice for a seafood dish. . You can’t beat them since they are so versatile, yet simple, inexpensive and not fishy tasting.

Ingredients:

1 teaspoon saffron thread
1 cup hot water
3 tablespoons olive oil
3 garlic cloves, crushed
1 cup onion, chopped
2 lbs mussels, cleaned and debearded
1 cup dry white wine or 1 cup beer
3 sprigs fresh thyme
1 bay leaf
fresh ground black pepper
salt, only if needed
3 tablespoons fresh parsley, chopped

Preparation:

In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.

In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.

Add onion and cook until it starts to soften, 4 minutes.

Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.

Remove the shells and divide between serving bowls, discarding any shells did not open.

At this point strain the broth into a large skillet;

At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.

Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.

Pour broth over mussels and serve

Mussels with Saffron Mayonaise

Ingredients:
1/2 teaspoon saffron threads
2/3 cup good mayonnaise, such as Hellmann’s
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
For the mussels:
3/4 teaspoon fleur de sel or sea salt
1 1/2 pounds mussels, cleaned
1/3 cup dry white wine

Preparation:

For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.

For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don’t open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.