Ingredients
- 4 pounds mussels, scrubbed, beards and barnacles removed
- ¼ teaspoon saffron threads
- 2 tablespoons olive oil (not extra virgin)
- ½ cup finely chopped onion
- 3 to 4 tablespoons finely chopped parsley
- 2 garlic cloves
- 1 cup amontillado sherry
- Nutritional Information
Nutritional analysis per serving (2 servings)
996 calories; 33 grams fat; 5 grams saturated fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 43 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 108 grams protein; 254 milligrams cholesterol; 2604 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Fill a sink with cold water and put the mussels in to soak. Put saffron into a 1/4-cup measuring cup, and fill with steaming-hot water.
- Place largest pan available (6 quarts or larger) over medium heat, and add oil, onion and 1 tablespoon of parsley. Saute gently until onion is softened but not browned, about 5 minutes. Remove pan from heat, and use a fine Microplane grater to grate garlic into pan. (If a Microplane grater is not available, a garlic press may be used, but the mixture should be sauteed for 1 more minute.)
- Transfer mussels to a large colander, sorting through them and discarding any that are damaged or open.
- Return the pan to medium heat, and when the onion mixture begins to sizzle, add the saffron in its water, the sherry and 1 cup hot water. Add the mussels, cover, and raise heat to high. Bring to a boil and steam until the mussels have opened, 3 to 5 minutes. Discard any mussels that do not open.
- Transfer the mussels and pan liquid to one large bowl or two smaller bowls. Sprinkle with remaining parsley. If desired, serve with crusty bread.
20 minutes
Dining and Cooking