Mussels in White Wine with Saffron

Recipe Review- Perfect for a romantic dinner or a small get together- Mussels are an easy way to make a sumptuous meal that is sure to impress!

Before meeting Kevin I had always thought of mussels as an ingredient. I had them before in chowders, seafood soups and the like, but never as a main dish. Early on in our dating while we were at the Blind Lady Alehouse Kevin ordered us some mussels. I was perplexed. "Just a plate of mussels?" I thought. Then they arrived, and we ate them, soaking up the broth with french fries, and I was hooked.

Last weekend my friend Amber came over, and she suggested that we made mussels for dinner. I couldn't believe how simple it was- and affordable too. The Mussels were only 3.99 a lb at Whole Foods! We ate them with some crusty french bread and a Gorgonzola and pear salad on mixed greens. It was a great dinner and cooking at home (glass of wine in hand) was the perfect way to end a busy week and relax. Now that I know how simple it is I'm excited to make mussels at home more often. It feels like a fancy indulgent dinner, but its really not.

Mussels in White Wine with Saffron
adapted from Barefoot Contessa
serves 4

3 lbs mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup chopped shallots
2 tablespoons chopped garlic
1/2 cup chopped canned tomatoes, drained
1/2 teaspoon saffron threads
1/3 cup chopped flat leaf parsley
1 tablespoon fresh thyme leaves
1 cup white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Clean the mussels, by putting them in a large bowl with 2 quarts water and the flour and soak for 30 minutes (This removes any sand). Drain the mussels, then removed the "beard" with your fingers. If needed scrub the mussels with a brush under running water. Be sure to discard any mussels with shells that are not tightly shut.

In a large stock pot heat the butter and olive oil over medium head. Add the shallots an cook for 5 minutes. Add the Garlic and cook 3 more minutes or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine salt and pepper and bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium for 8-10 minutes. With lid on shake pot once or twice during cooking to be sure mussels do not burn on the bottom. Once all mussels are opened pour into a large bowl with sauce and serve. Discard any mussels that do not open.

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Sicilian Seafood Stew

Recipe Review: Savory Seafood Stew with classic Italian flavors

It's Fall. I know this not from the calendar, or the weather (It was around 75 last weekend) but because I'm craving soups and stews. I haven't had this in years but suddenly I had a really intense craving for the seafood stew my mom used to make. It has the most amazing flavor, the oregano and the peppers give it a really unique taste that's hard for me to describe. (I know I know that was really helpful) Its not "fishy" at all, rather it's savory. I get really nervous putting clam juice into things because it smells so fishy out of the bottle, but don't be scared! I know this isn't the best photo- but this stuff is so good! (you try photographing seafood stew and making it look yummy- no easy task) Its pretty hearty on its own, but a side of french bread is nice so you have something to soak up the extra liquid with.

Sicilian Seafood Stew
yield: 4-6 servings
source: my mom

1 cup onion, chopped
1/4 cup olive oil
1 cup celery, chopped
1 red pepper, diced
1 green pepper, diced
3 cloves of garlic, minced
large pinch of crushed red pepper
2 teaspoons fresh oregano or 1 teaspoon dried
2 teaspoons fresh marjoram of 1 teaspoon dried
1 teaspoon fresh basil or 1 teaspoon dried
16 oz bottled clam juice
1 29 oz can diced tomatoes, undrained
1/2 cup red wine
1/3 lb scallops, rinsed
1/3 lb shelled raw shrimp
1/3 lb white fish, cubed
2 teaspoons lemon juice
ground black pepper to taste
1 tablespoon capers

In a large soup over medium high heat pot saute onions in olive oil for 2 minutes.

Add celery, red and green peppers and saute for 2 minutes

Stir in garlic, crushed red pepper flakes, oregano, basil and marjoram. Lower the heat, over and cook for 2 minutes.

Add clam juice, tomatoes, and wine. Cover and simmer for 15 minutes.

Add seafood and cook for about 4 minutes until scallops are no longer opaque and the shrimp are just pink.

Stir in lemon juice and season with black pepper to taste

Top each serving with capers and serve.

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This is a classic family recipe that I grew up eating. My mom got the recipe from a coworker- so the original source is unknown. I added some white fish which is something my mom didn't do but its a bit more economical than shrimp and scallops. Next time Kevin wants to try throwing in some mussels and making it more of a cioppino. Happy Fall! soups and stews, hot tea, PUMPKIN (!!!!) ahh I love this seaon.