Clams and Mussels In A Saffron Cream Sauce... Need I Say More?
One of the all time favorite dishes that I like making is my Clams and Mussels in a Saffron Cream Sauce. Whether you choose to present it as a first course or the entree, its presence, aroma, and flavor is sure to impress your dinner guests and they will be tugging at your sleeves for the recipe. The wonderful thing about this dish is that it is so simple to make and takes less than 30 minutes from prep to dinner table.
Let's start by getting our ingredients together:
1 1/2 lbs. fresh clams (the bigger the better)
1 1/2 lbs. fresh mussels (debearded)
1 small red bell pepper, diced
1 medium yellow onion, diced
4 cloves of garlic, minced
1/4 cup of large capers, drained
1/2 teaspoon of coursely ground pepper
1/4 cup of olive oil
2 tablespoons of butter
2 pinches of saffron threads
1 teaspoon of tomato paste
1 3/4 cups of seafood stock
1/4 cup of cream
2 tablespoons of anise liquor (Ricard, Pernod, Ouzo) or 1/2 teaspoon of anise extract
Prepare all of your ingredients before you start cooking, making sure the clams are washed in cold water and the mussels are washed and "debearded". The hairy mossy growth on the mussels needs to be removed. Just grab it and pull it out. I think the Old Man In The Sea came back as a mussel.