Braised Mussels Almondine

Name: Braised Mussels Almondine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-4 serving(s)
Ingredients: 2 lbs fresh mussels, live, clean; 2 tablespoons olive oil; 3/4 cup leek, juillienned; 2 garlic cloves, chopped; 1 1/2 cups white wine; 1 lime, juice and zest of; 1/8-1/4 teaspoon sriracha hot chili paste; 1 pinch saffron thread; 1 tablespoon sultana; 1/4 cup flat leaf parsley, Coarsely Chopped; 1/4 cup almonds, whole, sliced or slivered

Submitted by TooAllergic

"Earth, Fire, Air, Water. Sweet, Sour, Bitter, Salt. This dish is well-balanced and completely satisfying. I love it with polenta, but if you are not suffering from a wheat allergy...by all means...Find the best, crusty baguette you can and get dipping!"

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Ready In:: 20mins
Ingredients:: 11
Serves:: 2-4

ingredients

2 lbs fresh mussels, live, clean
2 tablespoons olive oil
³⁄₄ cup leek, juillienned
2 garlic cloves, chopped
1 ¹⁄₂ cups white wine
1 lime, juice and zest of
¹⁄₈ - ¹⁄₄ teaspoon sriracha hot chili paste
1 pinch saffron thread
1 tablespoon sultana
¹⁄₄ cup flat leaf parsley, Coarsely Chopped
¹⁄₄ cup almonds, whole, sliced or slivered

directions

Make sure mussels are clean and alive.
In a large dutch oven, over medium heat, saute the leeks in the olive oil for 2 minutes. Add chopped garlic and continue to cook for 1 more minute, or until garlic just begins to take on color.
Add the wine and the next three ingredients, and bring to a simmer.
Add the mussels and golden raisins (Sultanas) and cover for 3-5 minutes. Check frequently--they are ready as soon as the mussels open.
Remove the pot from the heat and discard any mussels that did not open. Serve, piping hot with broth, garnishing with the parsley and almonds of your choice(I like toasted slivers or whole almonds for this).

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RECIPE SUBMITTED BY

TooAllergic

So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me). I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them. My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li> This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!

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