Mussels in saffron broth — Moules au safran
Moules marinières — mussels cooked in white wine, shallot and parsley — is a French classic. It’s also a dish that P. and I adore, especially if the dish is paired with thin oven baked fries on the side — our favorite are parsnips and carrots (these are yellow carrots!)
This is exactly the kind of dish I wanted to prepare for my most recent contribution to the Seasons column in the Boston Globe.
In fact, I made the recipe last week when my mother was visiting. She helped to clean the mussels — and I was glad since we bought three kilos — and gulp down the food. Because whenever there are mussels and fries for dinner, this is exactly what we end up doing! I am not sure how much each of us ate, but by looking at the pile of mussel shells on the table, I guess it was a lot. Then, I shelled the remaining mussels, kept the broth, and the next day, prepared a dish of spaghetti and sauteed julienned vegetables in which I added the reserved mussels and broth. Scrumptious!
In this mussel recipe, the flavor of the white wine-based broth is boosted with the addition of an earthy spice like saffron, orange bell pepper for a touch of color, and crème fraiche for smoothness. Make sure not to forget a loaf of crusty bread on the side, to sop up the broth.
It’s simple but delicious! The kind of honest food that tastes even better eaten with your fingers, making sure to lick them afterward.
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The mussels are a very special meal… most of people don’t consider them as something extraordinary, but as soon as you try to create something new, as you did, it tastes really good… Thanks for this new recipe… and the pictures of the carrots are really nice.
Have a nice evening
Comment by L'Atelier Océane — On September, 30th, 2009 at 4:38 pm
[...] + Mussels in Saffron Broth recipe on Boston Globe + Photo via La Tartine Gourmande [...]
Pingback by Mussels in Saffron Broth with Vegetable Oven Fries | At Home with Kim Vallee — On September, 30th, 2009 at 4:39 pm
J’adore les Moules Frites.
Comment by GF Patisserie — On September, 30th, 2009 at 5:11 pm
the broth looks very tasty..
Comment by peachkins — On September, 30th, 2009 at 7:08 pm
I love mussels! And carrot and parsnip fries? That sounds like it would be particularly lovely with the saffron broth. Thanks for the idea!
Comment by arugulove — On September, 30th, 2009 at 7:09 pm
mmmh mussels… i usually make mussels in spicy tomato sauce. i have to try this, it sounds like a very delicious change.
Comment by beyond — On September, 30th, 2009 at 9:34 pm
Stunning!!!!
Comment by EB — On September, 30th, 2009 at 11:20 pm
Les moules frites, un grand classique chez nous, lorsqu’il en reste je les prépare au curry, la prochaine fois, je les ferai au safran
Bonne journée
Comment by chapot — On October, 1st, 2009 at 3:23 am
great post and what a delicious meal. how long do you bake your fries for and at what temp?
Comment by Reva — On October, 1st, 2009 at 5:57 am
We love Moules and Frites. It doesn’t get any better than this.
Sam
Comment by My Carolina Kitchen — On October, 1st, 2009 at 6:01 am
mussels are definitely one of my favorite dishes to eat. last weekend i had a huge mussel and clam craving and just made them like this for myself. in their own broth with some garlic, saffron and a touch of butter. and the fries sound fantastic too.
Comment by Aran — On October, 1st, 2009 at 6:18 am
Oh how beautiful! Mussels and saffron are so meant for each other. I thoroughly inspired and off to the market immediately to buy some! Saffron on to infuse!
Comment by Sarah Moore — On October, 1st, 2009 at 6:30 am
I have firstly tasted mussles in Bruxells and… I really felt in love with them!
Bea and how do you make these oven baked fries? Just cut on thin slices and cook on a baking sheet?
Comment by a_krol (rabbit's cookbook) — On October, 1st, 2009 at 7:19 am
One of my favorite all-time dishes. Beautiful.
Comment by The Italian DIsh — On October, 1st, 2009 at 7:22 am
Before and after we’ve successfully fished out the final mussel from it’s broth bath we dunk loads of crusty bread. Our bellies full, smiles on our faces. It begs for a refill of red, followed by a lengthy discussion of the fabulous meal we’ve just shared.
Comment by Amuse-bouche for Two — On October, 1st, 2009 at 9:03 am
I love mussels and saffron. Can’t see how the combo can miss. great photographs
Comment by Asha — On October, 1st, 2009 at 9:57 am
Love mussels and saffron. Can’t see how the combo can miss. great photographs
Comment by Asha — On October, 1st, 2009 at 9:57 am
I love the photographs. I especially love the way you arranged the oven-baked fries. The Boston Globe is lucky to have you.
Comment by El — On October, 1st, 2009 at 10:35 am
les moules frites sont un plat que j’adore! bonne idée d’utiliser des carottes et des panais! superbes couleurs…
Comment by Dominique (de vous à moi...) — On October, 1st, 2009 at 10:50 am
Love mussels so much! Now you make me craving for mussels.. gonna get some this weekend!!
Comment by mycookinghut — On October, 1st, 2009 at 1:05 pm
I just made mussels for dinner two nights ago, with oven baked french fries. I like the idea of using saffron I usually just flavor the broth with shallots and pernod. The other night I didn’t have any pernod on hand so I used vermouth and minced fennel bulb.
I like the idea of making the oven fries with carrots and parsnips, I will try that next time!
Comment by Chelsea — On October, 1st, 2009 at 7:59 pm
j’adore les idées des frites!:)
Comment by frichtidelasouris — On October, 2nd, 2009 at 4:42 am
Very nice recipe!
Comment by Sarah — On October, 2nd, 2009 at 6:18 am
I agree with everyone here…I love mussels and fries too. A friend from Bordeaux introduced me to the amazing combo. Since then, I’ve gulped down my maybe not-so-fair share. I’ll never tire of this pairing!
Comment by Jennifer — On October, 2nd, 2009 at 9:43 am
I really enjoy mussels but have yet to have them in any flavor broth but tomato. This saffron broth sounds interesting!
Comment by Hillary — On October, 2nd, 2009 at 3:27 pm
I’m ready to jet off to see your Seasons column, but I had to comment first. Love the carrot and parsnip combination!
I discovered them when I was roasting them both for soup. They looked so tasty that I had to eat some straight off the roasting pan. What perfect flavors! Okay, off to your column. : )
Comment by Anali — On October, 2nd, 2009 at 4:35 pm
These mussels look great!
Comment by Nutmeg Nanny — On October, 2nd, 2009 at 10:23 pm
Mussels are one of my favorite dinners, and I’m always excited about finding a new recipe! I’ve been on a wine, cream and curry kick lately but I love the idea of the saffron!
Comment by Laura [What I Like] — On October, 3rd, 2009 at 6:24 pm
We always eat rice with mussels when I prepare them, but some years back I had them in Brussels with “frites” and at first thought it odd…. until I tasted them. Very good! Rice does, however, help with slurping up the sauce.
Comment by made marian — On October, 4th, 2009 at 3:20 pm
All the combinations you’ve suggested are double yum!
And yes the fries are simple. Sliced thinly, seasoned with garlic and thyme and cumin, even sometimes a little honey and baked. Then sprinkled with pepper and fleur de sel.
Comment by Béa — On October, 4th, 2009 at 3:34 pm
I just made this recipe to the tee! I even baked some carrot fries tossed with olive oil, balsamic vinegar, salt, pepper, garlic, and cumin. The meal was delicious and got my friends’ stamp of approval.
Thank you Béa
Comment by Erin — On October, 4th, 2009 at 8:46 pm
Mussels are quickly becoming one of favorite meals. I just love playing with different flavors with them! This one sounds great and I’ll have to try carrot fries
Comment by Charli — On October, 5th, 2009 at 8:03 am
Ces carottes jaunes me font penser aux panais. Je les fais également en frites et ils sont délicieux ! Vos photos sont superbes !
http://melopapilles.blogspot.com/2009/08/chips-de-panais.html
Comment by melopapilles — On October, 5th, 2009 at 6:43 pm
Please post the recipe for the parsnip and carrot frites.
Thank you
Comment by LeMieux — On October, 6th, 2009 at 8:13 pm
I discovered la tartine gourmande today and I cannot stop reading and looking at your wonderful pictures!
You are Super!
Comment by Alessandra — On October, 7th, 2009 at 7:43 am
I can’t wait to try this! Thanks
Comment by William — On October, 8th, 2009 at 10:29 pm
Stunning photos of the yellow carrots and oven frits. What a gorgeous pairing!
Comment by Edible Living — On October, 15th, 2009 at 9:45 pm
This recipe looks sensational. Your photography is so inspiring. My favorite is the top photo with the mussels. It is such a nice combination of colors and textures.
Comment by Corrine — On October, 26th, 2009 at 7:38 pm