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saffron mussel stew

Saffron Mussel Stew

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Recipe courtesy ofMonica Bhide

WHAT IS SAFFRON MUSSEL STEW?

This recipe for a mussel stew using curry leaves is a wonderful Asian riff on Belgian mussel pots and it comes from food writer Monica Bhide.  She writes on her popular blog monicabhide.com:

“When I was first testing this dish for my book Modern Spice , I kept thinking it was missing something. One conversation on the phone with my dad, and he picked up on it instantly: add saffron, he said. It will give it depth and aroma. He was, of course, as always, right. This is a super simple dish to make, perfect for a fall evening when the weather is getting cold and you feel like something warm and spicy to comfort and soothe you. Buy a nice loaf of crusty bread to mop up this curry. The recipe is from my book Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster 2009).

SUGGESTIONS WHEN MAKING SAFFRON MUSSEL STEW?

  • How do I know if the mussels are good?

If a mussel has opened before cooking (happens sometimes when frozen) don’t use it!  And if the mussel hasn’t opened after cooking, throw it away!

  • Which kind of saffron should I buy?

There are many different grades of saffron, and the premium ones can go for thousands of U.S. dollars a pound.  In general you’ll want red strands that are dry to the touch and have a strong flavor.  To read more about this hip hop baller of spices, click here!

 

WHAT PAIRS WELL WITH SAFFRON MUSSEL STEW?

Having a delicious crust of bread to mop up some of your stew is never a bad thing!  Look to heartier breads that can stand up to all that delicious flavor like rye or sourdough.  For tasty beverage pairings, look to dry white wines like a Riesling or Muscadet.   A chilled Rose from Provence can also be an option.   Belgian white beers are also a delicious pairing. (written by Chef Stef)

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82
saffron mussel stew
Yield: servings   
Difficulty:
Serving Size 1/4 recipe
Calories 300 cal
Fat Content 12 g

Ingredients
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Directions

1Clean the mussels: soak in cold water for an hour. Discard any that open up. Remove beards and rinse well. Pat dry and proceed with the recipe.
2In a deep saucepan, heat the oil over high heat. When the oil shimmers, add the onion, ginger, garlic, curry leaves and green chilies. Saute for 4 to 6 minutes, until the onion begins to change color.
HOW TO PEEL, SLICE & MINCE GINGERLesson 84 – How to Peel, Slice & Mince Ginger Root
3Add the turmeric and coriander. Mix well and saute for another 30 seconds.
Add the broth and bring to a boil. Reduce the heat to a simmer and add the cream. Remove from the heat and allow to cool to room temperature.
4Transfer to a blender and blend to a smooth consistency. If you like an even smoother texture, pass the mixture through a sieve. I prefer not to do so.
5Return the sauce to the saucepan and bring to another gentle boil. Add the mussels and cook, covered, for about 10 minutes, shaking the saucepan occasionally.
Add salt to taste and the saffron threads and mix well. Serve hot.
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SHOW NUTRITION
This is just an example, will depend on the Nutritional API service used.
Per serving, based on 8 servings. (% daily value)
  • Calories296
  • Fat16.8 g (25.9%)
  • Saturated9.3 g (46.6%)
  • Trans0.5 g
  • Carbs24.8 g (8.3%)
  • Fiber0.8 g (3.3%)
  • Sugars7.1 g
  • Protein9.9 g (19.9%)
  • Cholesterol161.7 mg (53.9%)
  • Sodium332 mg (13.8%)

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