Mussels from Cooking from the Hip by Cat Cora

I borrowed this book from the PtonPublic Lib (call number is 641.597 Cor) and have tried (and modified) several recipes including Mango Sushi, Greek Lamb and Olive Burgers, and ...

Mussels with Saffron Wine Broth and Penne. Here is my version.

SERVES 4
Saffron and mussels are a classic combination. This sauce is inspired by my time in France. I chop the mussels, so you get a piece in every bite. This technique also releases the juices, which mingle with the saffron broth. You can serve this without the pasta, but you'lJ want 10 toast some crusty bread to soak up every drop of the intoxicatingly delicious sauce.

1 large leek, trimmed of all green portions, cleaned,and thinly sliced (I used an onion and 2 scallions)
1/2 cup dry white wine
1 1/2 pounds mussels, cleaned
1 garlic c1ove,minced (large, plus 3 chopped garlic scapes which I added with the onions)
1 1/2 cups fish stock or bottled clam broth (2 c. and I used clam flavored "Better Than Bouillon")
1 teaspoon kosher salt
6 ounces dried penne (about 2 cups) (12oz)
Pinch of saffron threads
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest

Preheat a large skil1et with a lid over medium-high heat. Add the leek and the wine and bring to a simmer. Add the mussels and cover the pan. Lift the lid after 2 minutes to check the mussels. Most of the mussels should be open. With tongs, remove opened mussels and set aside in a bowl, because opened mussels will toughen if overcooked. Cover and cook for another minute, then remove any opened mussels and discard any closed mussels. Continue cooking the leek until the liquid has evaporated and the leek is very soft, 1 to 2 minutes. Add the garlic. Cook and stir for 1 minute. Add the fish stock and cook for about 5 minutes, until the liquid is reduced by half.

Meanwhile, bring a large pot of water to a boil. Add the sa1t and pasta and cook until just tender, about 7 minutes.

While the pasta cooks, remove the mussels from their shells and coarscly chop. Return the mussels to the pan with the leek and add the saffron. When the pasta is al dente, drain. Add the pasta to the mussels, raise the heat to medium-high, and heat for 2 to 3 minutes. The pasta will turn saffron-yellow. Garnish with the parsley and lemon zest and serve immediately.

Cooking from the Hip by Cat Cora p. 33