This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Cogito ergo spud."
I love saffron and thought of this recipe when I was having mussels recently at a restaurant. The broth in the restaurant's dish was good, but it just wasn't tasty enough to eat like a soup. The saffron gives this recipe a rich flowery and savory flavor that's fantastic after eating the mussels. Sort of like having your mussels with built in dessert.
Saffron filaments are the dried red stigmas and the white style of crocus flowers. For me this has always been a lovely twist of fate because crocus are my favorite flower. I remember that they were the first flower that I could call by name. Our front yard was covered with them. Little did I know their value.
Describing the flavor of saffron is difficult because the taste is so complex. It is at once aromatic, woody, and umami with just a touch of sweetness. To me saffron tastes yellow - like a warm summer day in the woods.
I suppose that you could go out in the yard and pick the flowers, pulling the stigma out for drying yourself, but I prefer to pick up a few grams at the store. Besides, a gram of saffron about 500 threads. As each flower only yields 3 threads, going to the market is quite a bit easier.
Most of the available saffron is harvested in Spain, but countries in the Middle East, including Iran, are popular producers. The latter saffron is not as intense to my palate and I generally try to find the Spanish import.
How much saffron? I generally use about 10 threads per serving, counting them out carefully. For some recipes I will make a saffron infusion: essentially saffron tea. I place the saffron in the bottom of a Pyrex measuring cup and add about a quarter cup of boiling water. Letting the threads steep in this way results in a more powerful aromatic saffron flavor especially in quick saute recipes.
For you saffron junkies out there John Humphries has written a lovely book called The Saffron Companion. I must admit that I don't purchase many specialty cookbooks like this one, but his writing is so wonderful, and because most of the recipes are Mediterranean or Middle Eastern they are both delicious and healthy.
Servings = 2 | Serving size =1 pound mussels with broth and veggies
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|1 cup||boiling water|
|12 ounces||yams (peeled and cut into 1/2 inch cubes)|
|2 tsp||olive oil|
|1 large||shallot (minced)|
|1 large||carrot (peeled and diced)|
|1/2 cup||white wine|
|2/3 cup||frozen peas|
|fresh ground black pepper (to taste)|
|2 lbs||mussels (cleaned well)|
|1 ounce||goat cheese|
Place the saffron in a small bowl and add the boiling water.
Place the water in a large stock pot over high heat. When it comes to a boil, add the yams. Cook for about 10 minutes. The yams should be tender but not mushy. Drain the yams and set aside.
Place the olive oil in a large skillet over medium high heat. Add the shallots and cook for one minute. Add the carrot and cook for about two minutes, stirring frequently.
Add the saffron liquid, white wine, peas and pepper. Increase the heat to high.
When the broth is boiling, add the mussels and cover. Cook for about 10 minutes, until the mussels open.
Remove the pan from the heat. Divide the mussels between two large bowls. Place the goat cheese in the pan with the veggies and whisk until melted. Pour the vegetables and broth over the mussels and serve.
Serving size = 1 pound mussels with broth and veggies
Servings = 2
Amount Per Serving
|Calories 467||Calories from Fat 101|
|% Daily Value|
|Total Fat 11g||18%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 66g||22%|
|Dietary Fiber 10g||40%|
|Vitamin A 157%||Vitamin C 82%|
|Calcium 13%||Iron 35%|
|Vitamin K 24 mcg||Potassium 2006 mg|
|Magnesium 98 mg|