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Categories:
onion yellow onions olive oil bay leaves cloves thyme water butter salt Mediterranean Rim olive oil red pepper garlic white wine onion lemon clementine saffron Spanish green olives clean live mussels
Viewed: 1 - Published at: 3 years agoIngredients
- Onion "jam"
- 2 medium yellow onions, finely chopped
- 2 tablespoons olive oil
- 2 bay leaves
- 5 whole cloves
- 3 sprigs of thyme
- 1/2 cup water
- 2 tablespoons butter
- salt & pepper, to taste
- Mediterranean Rim Mussels
- 1 tablespoon olive oil
- 1 red pepper, finely chopped
- 3 gloves of garlic, finely chopped
- 1/4-1/2 cups dry white wine
- 1/2 cup onion jam
- 1 lemon, juice of
- 2 clementine, juice of
- 2 pinches saffron
- 1/2 cup spanish green olives, finely chopped
- 2 lbs, clean live mussels
Method
- Add olive oil, onions, bay leaves, cloves, and thyme in a saute pan. Mix and heat over medium low heat for about 10 minutes.
- Add butter and water. Just make sure that there is enough water to cover all the onions. Cover and turn down to a simmer. Cook for about 20 minutes. Add more water if it is needed.
- Take out bay leaves, thyme sprigs, and cloves before seasoning with salt and pepper. It will be used in other recipes, so keep it subtle.
- Store in fridge and scoop out onions when needed.
- In a large covered pan, add olive oil, red peppers, & garlic. Cook down over medium heat.
- Add white wine, jam, lemon juice, clementine juice, saffron, and olives. Cook for about 3-5 minutes so that alcohol is cooked off a bit. Taste and adjust seasoning, but remember the muscles will add more of seafood salt flavor.
- Add mussels cover and steam until mussels open up and all their lovely juices seep out. Approximately a minute or two.
- Pour mussels and pan juices in to bowl. Enjoy.
