MUSSELS IN SAILOR'S SAUCE
1/4 cup extra-virgin olive oil
1 small onion, chopped
2 medium garlic cloves, finely chopped
1 jalapeno, finely chopped
1 large tomato-peeled, seeded and coarsely chopped
1/2 teaspoon dried oregano, lightly crumbled
Large pinch of Spanish saffron, lightly crumbled
1/2 teaspoon all-purpose flour
1/2 cup dry white wine, such as Albari o
2 pounds mussels, scrubbed and debearded
1/2 cup fish stock or bottled clam juice
2 tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoons fresh lemon juice
Crusty country bread, for serving
In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeno 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.
"Mussels are a staple in the cooking of Galicia, a rugged coastal region in northwestern Spain. The unusual name for this dish refers to the fast, fresh sauces (which usually contained onions and tomatoes) that the wives of fishermen would prepare from their husbands' catch of the day."
Servings: 4
Adapted from source: Pazo de Senorans; From Albarino and Mussels
1/4 cup extra-virgin olive oil
1 small onion, chopped
2 medium garlic cloves, finely chopped
1 jalapeno, finely chopped
1 large tomato-peeled, seeded and coarsely chopped
1/2 teaspoon dried oregano, lightly crumbled
Large pinch of Spanish saffron, lightly crumbled
1/2 teaspoon all-purpose flour
1/2 cup dry white wine, such as Albari o
2 pounds mussels, scrubbed and debearded
1/2 cup fish stock or bottled clam juice
2 tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoons fresh lemon juice
Crusty country bread, for serving
In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeno 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.
"Mussels are a staple in the cooking of Galicia, a rugged coastal region in northwestern Spain. The unusual name for this dish refers to the fast, fresh sauces (which usually contained onions and tomatoes) that the wives of fishermen would prepare from their husbands' catch of the day."
Servings: 4
Adapted from source: Pazo de Senorans; From Albarino and Mussels
MsgID: 3143403
Shared by: Gladys/PR
In reply to: Recipe: Fish and Seafood Recipes (17 + Collectio...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Fish and Seafood Recipes (17 + Collectio...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (19)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Shrimp and Vegetable Risotto
- Seafood Brodetto (Not Olive Garden's)
- The Easiest Shrimp Scampi
- Shrimp and Rice Rockefeller (using cream of mushroom soup, spinach, sherry and cheese)
- Fried Fish (like Luby's) (repost)
- Scallops Marinated in Orange on Sea Foam with Mussels Guajillo Vinaigrette, and Fennel Salad with Endive, Pecans, and Avocado
- Low Fat Zesty Shrimp and Pasta (with mushrooms and artichoke hearts) (electric skillet)
- Salmon Stuffed with Crab, Bay Shrimp, and Brie from McCormick & Schmidts
- Tuna Top Tomato (using biscuit mix)
- Crabmeat au Gratin
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute