Orange Saffron

Orange Saffron

Ingredients:
2 teaspoons preminced oil-packed garlic
2 oranges

Directions:
/14 cup (42 g) dry sherry
/12 cup (120 ml) orange juice
3/
4
cup (188 g) refrigerated or jarred tomato
basil sauce
/14 teaspoon crushed saffron threads
/14 cup (15 g) chopped fresh parsley
4 pounds (2 kg, or about 4 dozen) mussels,
scrubbed and debearded
Heat the oil in a large pot or large, deep skillet over medium
heat. When hot, add the onions and cook until soft, 2 to 3
minutes. Add the garlic and cook 1 minute. Grate the zest
from 1 of the oranges into the pan. Cut both oranges in half
and squeeze the juice into the pan. Stir in the sherry, orange
juice, tomato sauce, saffron, and parsley. Bring to a boil over
high heat. Add the mussels, spooning some sauce over the
top. Cover and boil, shaking the pan now and then, until the
mussels open, 5 to 7 minutes. Discard any unopened mus-
sels. Using a slotted spoon, remove the mussels to a serving
bowl.
Using a fine mesh strainer, strain the cooking liquid over
the mussels.
Prep =3 minutes Cook = 12 minutes Yield = Makes 4 servings
122 The Spaghetti Sauce Gourmet
p122 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
103-124.qxd 7/29/06 4:04 PM