Troccoli con zucchine cozze e zafferano
second courses from Italy
Saffron mussels
Saffron mussels
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
http://lasalviadisilvia.com/2016/09/04/cozze-allo-zafferano/
preparation
step 1
Carefully clean the mussels. Remove the weave.
step 2
Rinse them under running water and store them in a bowl full of water.
step 3
Finely chop onion and leek and put them in a frying pan with an extra-virgin olive oil, laurel and parsley stems.
step 4
Place the frying pan on the fire and bake it very slowly, so that the temperature does not exceed 90 ° C and the flavors can be exalted. Also pay attention to the leek, which does not burn.
step 5
When onion and leek will be soaked, remove the parsley stems and pour the wine. Let the alcohol evaporate and let boil in a gentle heat until halfway down.
step 6
At this point, raise the fire and, with a hot pan, put the mussels. Close the cover so that the mussels are opened with steam. You must avoid mites getting too dry.
step 7
The fruit must remain damp. For this reason, just remove them from the fire as soon as they open and avoid jerking them. It will take about 3.
step 8
Just open, remove the mussels from the fire and keep them warm. Butt the mussels that have not opened in the baking.
step 9
Get the baking liquid, filter it to avoid impurities, then put it back in the pan, add saffron and oil spoon and emulsify with a whip. Put the sauce for a few minutes.
step 10
And just add chopped parsley at last. Serve the mussels by tapping them with saffron sauce.