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Saffron Mussel Stew
Number of Servings: 4 Rate this Recipe: |
Ingredients
- 1 lb fresh blue cultured mussels
- 2 tbsp vegetable oil
- 1 red onion, medium
- 1⁄2 piece of fresh ginger, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 20 fresh curry leaves
- 2 small green serrano chiles, finely chopped
- 2 1⁄2 cup chicken stock or low sodium chicken broth
- 1⁄2 tsp ground turmeric
- 2 tsp ground coriander powder
- 1 1⁄2 cup chicken broth
- 1⁄4 cup heavy cream
- 3 strands of saffron
- 1 dash salt
Instructions
1. Rinse fresh blue mussels in tap water.
2. In a deep saucepan, heat the oil over high heat. When the oil shimmers, add the onion, ginger, garlic, curry leaves and green chiles. Sauté for 4-6 minutes, until the onion begins to change colour.
3. Add the turmeric and coriander. Mix well and sauté for another 30 seconds.
4. Add the broth and bring to a boil. Reduce the heat to a simmer and add the cream. Remove from the heat and allow cooling to room temperature.
5. Transfer to a blender and blend to a smooth consistency. If you like an even smoother texture, pass the mixture through a sieve.
6. Return the sauce to the saucepan and bring to another gentle boil.
7. Add the mussels and cook, covered, for about 10 minutes, shaking the saucepan occasionally. Discard any mussels that do not open.
8. Add the salt to taste and the Saffron threads and mix well. Serve hot.
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