| Mussels, Couscous Paella | Seafood |
|
1 1/4 cups chicken stock
1/8 tsp. crumbled saffron threads 1 lb. mussels, cleaned and steamed open,reserving cooking liquid 5 tbsp. olive oil a 3 1/4 lb. chicken, cut into serving pieces 1 onion, chopped |
1 red bell pepper,sliced thin
3 garlic cloves,minced 1 lb. tomatoes, peeled, seeded, and chopped,or a 1 lb. can tomatoes, drained and chopped 1 tsp. paprika 3/4 cup shelled fresh peas or 3/4 cup thawed frozen peas 1 1/2 cups couscous |
In a small saucepan bring 1/2 cup of stock to a simmer,add the saffron,and let the mixture stand,off the heat,for 20 min..Strain the reserved mussel liquid through a fine sieve into a measuring cup and add enough of the remaining chicken stock to measure 1 cup.
In a large shallow flameproof casserole heat the oil over moderately high heat until it is hot and in it brown the chicken,patted dry and seasoned with salt and pepper,in batches, transferring it with tongs as it is browned to a plate. Add to the casserole the onion and bell pepper and cook the mixture over mod. low heat,stirring, until the vegetables are softened. Add the garlic and cook the mixture,stirring,for 1 min..Add the tomatoes and cook the mixture,stirring, for 1 min..Add the chicken,sprinkle it with paprika,and add the mussel stock mixture and the saffron liquid. Bring the liquid to a boil and simmer the chicken,covered,for 30 to 35 min., or until tender, adding the fresh peas after 10 min. or the thawed peas after 25 min..Transfer the chicken with tongs to a baking dish and keep it warm,covered loosely, in a preheated 200F oven.
*INGREDIENTS*
NOTES:
TO CLEAN MUSSELS;
Scrub mussels well in several changes of water,scrape off the beards and rinse the mussels. Let the mussels soak in cold water just enough to cover for several hours or overnight to disgorge any sand. Or let the mussels soak in cold water sprinkled with a handful of cornmeal for 1 hour.Drain the mussels and rinse them under cold water.
Gourmet Magazine/June 1985
*DIRECTIONS*
Season the cooking liquid with salt and pepper and bring it to a boil. Stir in the couscous, add the mussels, and cover the casserole immediately.Let the mixture stand,off the heat,for 4 min. and transfer the mussels to a plate. Fluff the couscous with a fork, transfer it to a heated platter, and on it arrange the chicken and the mussels decoratively. Serves 4 to 6.
TO STEAM OPEN MUSSELS;
In a kettle steam the mussels, covered, over high heat, shaking the kettle once or twice, for 5 to 6 minutes,or until the shells have opened. Discard any unopened shells