🇪🇸 En español: Mejillones con azafrán
This pepped-up Spanish recipe for mussels with saffron and spinach is ready in just 30 minutes. Cook it for a dinner for two, or serve as part of a mixed tapas.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Serve these steamed mussels as an appetizer next to a crusty baguette, to mop up all that yummy garlic saffron sauce.
Mussels with Saffron
This pepped-up Spanish recipe for mussels with saffron and spinach is ready in just 30 minutes.
Ingredients
- 1 kg fresh mussels
- 2 tbsp extra virgin olive oil
- 4 cloves garlic finely minced
- 2 onions finely chopped
- 200 g fresh flat-leaf parsley finely chopped
- 4 tbsp dry white wine
- ½ tsp saffron threads
- 1 tsp Fresh lemon juice
- 1 tbsp butter
- pinch sea salt
- 250 g crème fraîche
- 3 sprigs thyme
- 3 bay leaves
- pinch black pepper
- crusty bread to serve
Conversions
Instructions
- Pour the wine into a large heavy-based pan with a tight-fitting lid. Add the onions, garlic, bay leaves, thyme and peppercorns and bring to a simmer.
- Now tip in the mussels and cover the pan, keeping it over a medium heat. Shake the pan now and then. Check to see that the mussels have opened after about 5 minutes and, when they are all open, tip the lot into a colander set over a bowl to catch the stock. Discard any mussels that have refused to open. Remove the flesh from some of the mussels and discard these shells.
- Wipe the pan and return it to the heat. Melt the butter and add the saffron, crème fraîche, the mussel liquor, and season. Bring to the boil and simmer for a couple of minutes, then return the mussels. Add the parsley and cook for a minute to warm the mussels through, and serve immediately in warmed bowls with crusty bread.
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2
Tapas Style Garlic Mushrooms
Give these incredible garlic mushrooms a try. The smoked paprika flavour comes to life as the mushrooms are flash-fried with garlic. Serve with aioli and some crusty bread.
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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- spainonafork.com
- olivemagazine.com