Woot...I just got sent a ounce of Saffron.

Discussion in 'Cooking Forum' started by Coho, Apr 12, 2007.

  1. Coho

    Coho Moderator Emeritus Moderator

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    I like it in rice and fish stew.
    What other recipes you guys have?
     
  2. Packman

    Packman Elite Refuge Member

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    you ended what I was going to say.

    BTW you suck.

    When is dinner?
     
  3. Hunter/Gather

    Hunter/Gather Elite Refuge Member

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    Coho,

    It is kind of like a stew and I believe it is a classic French dish. But I've had steamed mussels in a cream/white wine sauce seasoned with saffron that is to die for. A restaurant named the 'Larrapin Cafe here in my little home town of Trinidad does a version that is worth the trip here to sample!

    Mitch
     
  4. Coho

    Coho Moderator Emeritus Moderator

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    I've heard of that...probably good with clams too. :tu

    I found this:
    ingredients
    1 large onion, halved lengthwise
    Rounded 1/4 teaspoon crumbled saffron threads
    3/4 teaspoon salt
    3 tablespoons olive oil
    1 cup dry white wine
    1 cup heavy cream
    1/4 teaspoon black pepper
    4 lb cultivated mussels, rinsed well
    2 tablespoons chopped fresh flat-leaf parsley

    Special equipment: an adjustable-blade slicer

    Accompaniment: prepared garlic bread preparation
    Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.

    Cook onion with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

    Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.)

    Stir parsley into broth and pour over mussels. Gourmet, December 2006
     
  5. SP1187

    SP1187 Elite Refuge Member

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    Can I get put on that mailing list?:yes :yes
     
  6. Escopeton

    Escopeton Senior Refuge Member

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    I use it in Paella.
     
  7. Hunter/Gather

    Hunter/Gather Elite Refuge Member

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    Coho,

    That pretty much looks like the way they do mussels. No parsley though, some fresh fennel threads over the top instead, definitely saffron. There was some fresh plum tomato and shallots instead of onions. I had to have them last night just to check.:tu They come with some tasty thin slices of garlic bread as an appetizer.

    Since the restaurant was out of the smoked ribs they do so well and other treats (I'd just grilled halibut and have a brisket to smoke today, which they do a heck of a job on with 24 hrs in the smoker), I asked for the mussels as a meal. I must have eaten well over four dozen that were served!

    Delicious. Give it a try with your saffron. You have some fresh farmed mussels in Washington for sure, just like we do from Humboldt Bay.

    Mitch
     

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