To debeard mussels, grasp the hairlike beard with thumb and forefinger and pull away from shell. If you prefer, you can scrape off the beard with a small paring knife. (Cultivated mussels usually do not have beards.)

Read More + Read Less Cal/Serv: 120 Yields: 6 Prep Time: 0:15 Cook Time: 0:16 Total Time: 0:31 Ingredients 1 tbsp. olive oil 1 medium onion 2 clove garlic 1 c. dry white wine 1/4 tsp. saffron threads 3 lb. mussels 1/4 c. fresh parsley leaves Crusty bread for serving Directions
  1. In 5- to 6-quart saucepot or Dutch oven, heat oil on medium until hot. Add onion and cook about 8 minutes or until beginning to brown, stirring occasionally. Add garlic; cook 1 minute. Stir in wine and saffron; heat to boiling on medium-high.
  2. Add mussels to wine mixture in saucepot and cook, covered, 5 to 7 minutes or until shells open, shaking closed pot occasionally. Discard any unopened mussels.
  3. To serve, ladle mussels with their broth into 6 large soup bowls; sprinkle with parsley. Pass around warmed bread to dip in broth.

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