Artichoke Stew With Mussels, Potatoes And Saffron
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Artichoke Stew With Mussels, Potatoes And Saffron
  Artichoke    Mussels    Saffron    Stews    Shellfish  
Last updated 6/12/2012 1:05:07 AM. Recipe ID 29922. Report a problem with this recipe.
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      Title: Artichoke stew with mussels, potatoes and saffron
 Categories: Main dish, Stews, Shellfish
      Yield: 6 Servings
      2 lg Lemons, halved
      5 md Artichokes
     10 c  Canned low-salt chicken
      2 tb Extra-virgin olive oil
      1    Bay leaf

     12 sm Red-skinned potatoes
      1 tb Salt
      1    Bay leaf
  1 1/4 ts Mustard seeds
    1/2 ts Celery seeds
      1 ts (packed) stemmed saffron
     18    Mussels, scrubbed, debearded
    3/4 c  Chopped shallots
      5 tb Unsalted butter
      2    Green onions, finely chopped
      1 bn Chives, chopped
  Artichokes: Squeeze juice from 2 lemon halves into a large bowl; add
  lemon halves. Fill bowl with water.
  To prepare an artichoke for cooking, first cut off the stem. Starting
  at the base of the artichoke, bend the tough dark green outer leaves
  back and snap them off where they break naturally: continue until all
  of the outer leaves have been removed, leaving a cone of tender pale
  green leaves. Using a small sharp knife, trim the outside edge of the
  base of the artichoke until it is smooth. Rub the trimmed edge with 1
  of the remaining lemon halves. Cut artichoke lengthwise into
  quarters. Rub the cut sides of these quarters with lemon to prevent
  any discoloration. Using the small knife, carefully cut out the hairy
  choke and the spiky purple-tipped leaves from each artichoke quarter.
  Rub each cut area with lemon. Trim the tougher leaf tops from each
  quarter so that all that remains is the choicest, most tender portion
  of the artichoke. Cut quarter into two wedges. Places wedges into the
  lemon water. Repeat with the remaining artichokes.
  Bring the chicken broth, olive oil and bay leaf to a boil in a heavy
  large pot (do not use aluminum or cast iron). Drain artichokes; add
  to pot. Return to boil. Reduce heat to medium-low; simmer until
  artichokes are tender, about 20 minutes. Using slotted spoon,
  transfer artichokes to medium bowl. Reserve 1 cup cooking liquid in
  small bowl.
  Stew: Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds and
  celery seeds in large saucepan. Pour in enough cold water to cover
  potatoes generously. Boil until potatoes are tender, about 20
  minutes. Drain. Cool 15 minutes; peel. Stir saffron in heavy large
  pot over medium-low heat until fragrant, about 2 minutes. Add
  reserved 1 cup cooking liquid; bring to simmer. Add artichokes,
  potatoes, mussels, shallots, butter and 3/4 teaspoon mustard seeds.
  Bring to boil. Cover pot; cook until mussels open and potatoes are
  golden, about 8 minutes. (Discard any unopened mussels.) Mix in green
  onions. Season with salt and pepper. Divide stew among 6 shallow soup
  bowls. Sprinkle with chives and serve.

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Recipe ID 29922 (Apr 03, 2005)

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