Steamed Mussels with a Tomato, Garlic and Saffron Broth - NBC Connecticut
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Taste of Today Recipes

Steamed Mussels with a Tomato, Garlic and Saffron Broth

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    Steamed Mussels with a Tomato, Garlic and Saffron Broth
    Gemini Bistro
    Gemini Bistro's Steamed PEI Mussels

    What's in it?
    Pancetta, Fresh Herbs, White Wine, Crusty Bread
    Suggested pairing:
    A Paul Priere Sancerre 2007 from the Loire Valley pairs beautifully with the mussels. It is a Sauvignon Blanc with floral and fresh fruit characteristics that makes it a very versatile food wine. The crisp acidity compliments the saltiness of the pancetta in the broth and brings out the richness of the mussels themselves.
    Chef Quote:
    "This dish is a classic bistro item, and is perfect to share at the table as an appetizer." -- Jason Paskewitz
    Gemini Bistro, 2075 N Lincoln Ave., (773) 525-2522. FULL MENU

    Steamed Mussels with a Tomato, Garlic and Saffron Broth
    To Serve Four
    By Chef Jamie Roraback


    2 Tbsp. Extra-Virgin Olive Oil
    1 Cup Leeks-sliced thinly
    4  Garlic Cloves-sliced thinly
    ½ Cups White Wine
    1 ¼ Cups Tomato Juice-or substitute water
    1  Orange-zest and juice
    1/8 tsp. Saffron Threads-optional
    1 Lb. Mussels, Cultivated if possible, washed, debearded
    3 Tbsp. Butter-optional step added to broth at end
    2 Tbsp. Fresh Italian Parsley Leaves
     ½ Cup Fresh Tomatoes-split in half, seeds and water removed, diced
      Sea Salt and Fresh Ground Black Pepper to taste

    Method:

    · Heat large saucepan on medium heat, add olive oil and leeks. Cook for about 2 minutes until softened. Add garlic and cook another 30 seconds until aromatic.
     
    · Add wine, tomato juice, zest and juice from the orange, saffron, and mussels, cover, and steam over high heat about 5 minutes until mussels are opened.
     
    · With a slotted spoon, transfer mussels into four soup bowls reserving broth in the pot. Over low heat, whisk in the butter, add tomatoes, parsley, seasoning to taste with salt and pepper. Divide the broth over the steamed mussels.
     
    · Garnish with parsley leaves, and serve with grilled or toasted French bread Enjoy!


    Lincoln Culinary Institute’s Website: www.lincolnculinary.com