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Steamed Mussels With Saffron And Spicy Couscous

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Ingredients
  Couscous 1 Cup (16 tbs)
  Homemade vegetable broth/Low-sodium broth from vegetable bouillon cubes 1 1⁄2 Cup (24 tbs)
  Chili powder/Hot hungarian paprika 1 Teaspoon
  Ground cumin 1 Teaspoon
  Kosher salt To Taste
  Fresh black pepper To Taste (A Few Grinds)
  Extra-virgin olive oil 2 Tablespoon
  Minced scallion greens 1⁄2 Cup (8 tbs)
  Steamed mussels 1⁄2 Cup (8 tbs)
  Mussels 48 , unshucked (4 Dozens)
  Dry white wine 2 Cup (32 tbs) (Preferably Sauvignon Blanc)
  Finely diced shallots 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), peeled and minced
  Saffron threads 1 1⁄2 Pinch (A Generous Pinch)
  Kosher salt 1 Teaspoon
  Freshly ground black pepper To Taste
Directions

GETTING READY
1.Start by preheating the oven to 250° F

MAKING
2. To prepare a couscous, In a medium saucepan, take the vegetable broth and boil it, add chilli powder, cumin, a pinch of salt, and the pepper, and now cover it
3. In a large skillet, heat the olive oil over medium-high heat
4. Go back to the skillet filled with couscous, and stir it for 3 to 4 minutes, until hot, now take out the skillet from the heat and add the seasoned broth, and stir
5. Set aside the couscous for about 5 minutes to absorb the broth and bloat until no liquid remains, stir in the scallion greens and season to taste with salt and pepper
6. Meanwhile, wash the mussels under cold running water and scrub with a coarse, also brush to remove any dirt, make sure not to submerge the mussels in fresh water
7. Take the mussels and press on any open mussels, and discard the mussels that do not close up
8. Lay the mussels, and remove the beards by pulling it with your fingers, take a colander to hold the mussels in the sink covered with a wet paper or kitchen towel
9. In a pot, combine the white wine with 2 cups of water, the shallots, garlic, saffron, salt, and a generous amount of black pepper, and then place a steamer basket in the pot
10. In the same pot, add the mussels and cover the pot, boil over medium-high heat and cook for about 5 minutes, till the mussels open up, once the ingredeints are cooked, then remove from the heat, and discard any mussels that have not opened
11. In souffle dishes, pack the couscous and turn upside down each one in the center of a shallow soup bowl
12. Lay the couscous, and arrange the opened mussels around each portion of couscous, then ladle the broth from the pot over the mussels

SERVING
13. Serve immediately with garlic bread toast

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Seafood
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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