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hot ta-ta-tapas!
Mussels
in Sailor's Sauce
2 tablespoons extra-virgin olive oil
1/2 small onion, chopped
1 garlic clove, minced
1/2 jalapeno, ribs and seeds removed, minced
1 tomato-peeled, seeded and coarsely chopped
1/2 teaspoon dried oregano, lightly crumbled
small pinch of saffron, lightly crumbled
1 teaspoon all-purpose flour
1/2 cup dry white wine
1 pound mussels, scrubbed and debearded
1/2 cup bottled clam juice
1 tablespoon finely chopped flat-leaf parsely
1 tablespoon fresh lemon juice
Crusty country bread, for serving
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In
a large, heavy stockpot, heat the olive oil. Add the
onion, garlic and jalapeño and cook over moderately
high heat, stirring, until softened, about 3 minutes.
Add the tomato, oregano and saffron and cook for 1 minute,
stirring. Sprinkle the flour over the vegetables and
stir it in. Add the wine and mussels, cover the pan
and cook, stirring, for 1 minute. Add the fish stock,
parsley and lemon juice and cook over high heat, stirring,
until the mussels open, about 5 minutes. Discard any
mussels that do not open. Transfer the mussels and their
sauce to deep bowls. Serve at once with crusty bread
to soak up the sauce.
view
anohter recipe:
Fennel,
Asparagus and Artichoke Bottom Empanadas
Mussels in Sailor's
Sauce
Quick Paella with Shrimp
and Sausage
The Latin Lover Napoleon
return to Diva Dish
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