Creamy Saffron Pasta With Spinach and Mussels

"Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/hiUMMm"
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Place the mussels in large bowl full of water and ice. Add 1 to 2 tablespoons all-purpose flour, and let mussels sit for 1 hour to purge. Rinse mussels in cold running water, pull off any beards and discard, and set mussels aside.
  • Bring large pot of water to a boil, and salt it well. Add pasta, and cook until al dente. Add spinach to hot water with pasta at last second, stir once to submerge, then drain.
  • Meanwhile, in wide braising pan, heat oil and butter over medium heat until melted. Add shallots and garlic, and season with salt and pepper. Sweat, stirring often with wooden spoon, until shallots are soft and translucent, about 4 minutes. Add white wine, and simmer for 1 minute. Add chicken stock and saffron, cover and increase heat to high, and bring liquid to a boil.
  • Add mussels to pot, and lower heat to medium. Cover and simmer until all mussels have opened, 6 to 8 minutes. Remove from heat and stir in cream. Add drained pasta and spinach, and return to low heat, stirring for 1 minute, until pasta has absorbed some of the sauce and color of the saffron. Remove mussels from shells and stir back into pasta if desired. Serve immediately.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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