Seafood comfort food with a little spice...
First a word about buying mussels, clams & oysters. You must be able to trust your fishmonger, and don't buy shellfish that has been wrapped in plastic. Shellfish needs to be able to breathe, and not be suffocated with plastic! I buy my shellfish at the fish barge Thursdays when it comes in nice and fresh...
Saffron: Use only a tiny little pinch of the stuff, it's very pungent and it will turn your meal bitter if you use too much!
Recipe for two:
1-2 pounds of fresh mussels, cleaned and beards removed
1 small yellow onion, chopped
1 sweet red pepper, chopped
1 stalk celery, chopped
1 ripe tomato, chopped
4 cloves garlic, finely chopped
4 sausages, cut into chunks
1 tiny pinch saffron
olive oil
S & P
pinch chili flakes
1 T tomato paste
1 c white wine
1 c fish or veggie stock
2 slices sourdough bread, brushed with olive oil and grilled
1/2 c leftover rice, optional
2 T Italian flat leaf parsley, rough chopped
Using a saucepan that has a lid, add a bit of olive oil and heat it up over medium high heat. When hot, add the sausage and brown. When done transfer to a bowl and set aside. Using the same pan add some more oil and add the onion, celery, pepper, garlic, chili flakes and season with salt and pepper. Cook to soften only, but don't brown.
When done add the wine and reduce by half, then add the stock and do the same. Now add the tomato paste, tomato, sausage, rice and saffron, cook for a couple of minutes. The mixture should be a little soupy but not to thin. Now add the mussels and combine everything together. Place the lid on and cook only long enough that a little more than half of the mussels have opened. When that's done turn the heat off leaving the lid on. The rest of the mussels will open by the time you get your warm bowls out of the oven.
DON'T OVER COOK SHELLFISH!
Garnish with parsley and serve with fresh grilled sourdough bread.
Bon Appetit! Chef Hobbes
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