| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Mussels, cleaned |
| 1/8 |
t |
Saffron thread, crumbled |
| 1/4 |
c |
Dry white wine |
| 1 |
|
Onion, minced |
| 2 |
oz |
Thickly sliced smoked ham |
|
|
chopped fine |
| 1/2 |
|
Red bell pepper, chopped |
|
|
fine |
| 1/2 |
|
Green bell pepper, chopped |
| 3 |
T |
Olive oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
lb |
Can tomatoes, drained well |
|
|
and chopped |
INSTRUCTIONS
In a large pot place the cleaned mussels and pour 3/4 cup of boiling
water into the pot. Cover and steam for about 3 minutes or until
mussels open. Remove from heat and allow to cool. Transfer the mussels
with a slotted spoon to a bowl, reserving the liquid, and strain the
liquid through a fine sieve into another small bowl. In a small bowl
let the saffron soak in the wine for 15 minutes. In a large heavy
skillet cook the onion, the ham, and the bell peppers in the oil over
moderate heat, stirring, until the vegetables are softened, add the
garlic, and cook the mixture, stirring, for 30 seconds. Add the
tomatoes and cook the mixture, stirring, for 5 minutes, or until it is
thickened. Add the saffron mixture and the reserved mussel liquid and
boil the mixture until most of the liquid is evaporated. Season the
sauce with salt and pepper and let it cool to room temperature. While
the sauce is cooling discard the top shell from each mussel and loosen
the mussels from the bottom shells. Top the mussels with the sauce and
arrange them on a platter. Yield: about 30 mussels NOTES : (Courtesy
of Gourmet Magazine) Recipe by: Cooking live Show #CL8826 Posted to
MC-Recipe Digest V1 #492 by Angele Freeman <[email protected]> on
Mar 2, 1997.
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