Spicy Saffron Mussels

Susan Stewart

By
@sttlady

This is a wonderful mussel dish. It can be either an appetizer or as a main course.


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Serves:

4 appetizer size servings

Prep:

25 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
1 large
shallot, chopped
1 medium
fennel bulb, sliced thinly
1 tsp
crushed red pepper flakes
2 clove
garlic, minced
1/4 lb
chorizo (mexican sausage, mild or medium
1 c
white wine, medium, divided
1 pinch
saffron threads
2 lb
mussels, cleaned and debearded
1 Tbsp
tarragon, chopped
1 Tbsp
parsley, chopped

Directions Step-By-Step

1
In a very large pan over medium heat, saute shallots and fennel in olive oil until translucent. Add pepper flakes and garlic and continue to cook for about 1 minute.
2
Add chorizo and cook until the chorizo is cooked through.
3
In the meanwhile, in 1/4 cup wine add saffron and allow to set for about 3 minutes.
4
Stir wine / saffron mixture and remaining 3/4 cup wine to chorizo / fennel mixture. Bring to a boil and cook for 1 minute. Add in clean mussels, put a lid on the pan and cook until mussels open. About 5 - 7 minutes.
5
Remove from heat and discard any mussels that do not open.
6
Add chopped tarragon and parsley. Stir carefully to combine.
Salt and pepper to taste.
7
Divide between 4 bowls for appetizer or 2 bowls for main dish. Serve with crusty french bread.

About this Recipe

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy