Just a small amount of precious saffron turns this light supper into something out of the ordinary. I prefer cultivated mussels because they require less cleaning, making them a cinch to prepare. 仅需一点点珍贵的藏红花就能让这道清淡的晚餐口感立马提升。我倾向于用养殖淡菜,因为它们更易于清理,准备起来就会方便些。 1116656 Ingredients Makes 6 Servings
  • 3 pounds cultivated mussels
  • 1 teaspoon butter
  • 2 garlic cloves, minced
  • 2/3 cup dry white wine
  • 2 tablespoons heavy cream
  • 1/4 teaspoon saffron threads
  • 1/2 cup thinly sliced green onion
  • 2/3 cup chopped tomato (peeled and seeded)
  • 2 tablespoon lemon juice
  • 1 1/4 cup fish broth (recipe here)
  • 1 tablespoon chopped chives, for garnish
原料 6人份
  • 3磅养殖淡菜
  • 1茶匙黄油
  • 2瓣蒜,剁碎
  • 2/3杯干白葡萄酒
  • 2汤匙鲜奶油
  • 1/4茶匙藏红花丝
  • 1/2杯细切大葱
  • 2/3杯碎番茄(去皮去籽)
  • 2汤匙柠檬汁
  • 1 1/4杯鱼汤(食谱如下)
  • 1汤匙碎细香葱,装盘用
Fish Broth Makes 2 quarts
  • 5 pounds bones from mild-flavored, lean white fish or shrimp, crab, and/or lobster shells
  • 12 cups (3 quarts) cold water, or as needed
  • 3/4 cup coarsely chopped onion
  • One coarsely chopped leek
  • 1/2 cup coarsely chopped celery
  • 1 spice sachet (recipe here)
  • 1 1/2 teaspoon kosher salt
鱼汤 2夸脱量
  • 5磅中等调味、瘦白肉鱼或虾、蟹和/或龙虾壳
  • 12杯(3夸脱)冷水,或酌情
  • 3/4杯粗切洋葱
  • 一个粗切韭菜
  • 1/2杯粗切芹菜
  • 1包调味包(食谱如下)
  • 1 1/2茶匙Kosher净盐
  1. Scrub the mussels under cold running water. Discard any mussels that remain open or that are filled with sand. Pull away the beards. (Note that you should cook the mussels within a short period of time once you’ve removed their beards.)
  1. 用流动冷水清理淡菜。扔掉已经打开或者壳内满是沙子的淡菜。去处带毛部分。(注意一旦去除带毛部分须在短时间内尽快烹调。)
0238921000000_CF_hyvee_default_large 2. For the saffron broth, melt the butter in a large soup pot over medium heat. Add the garlic and cook, stirring constantly, until tender and translucent, about 1 minute. Add the wine, cream, and saffron and simmer over medium-low heat for about 5 minutes more. 2. 处理藏红花汤汁,用中火在大汤锅内融化黄油。加入蒜烹煮,不停搅动,直到汤变得顺滑呈半透明,约1分钟。加入葡萄酒、奶油、藏红花以及淡菜,中低火炖约5分钟或更多。 DSC_0011_0 3. Add the green onion, tomato, lemon juice, and broth and continue to simmer until flavorful and slightly reduced, about 5 minutes. 3. 加入大葱、番茄、柠檬汁、鱼汤继续炖煮,直到有香味,慢慢减火,约5分钟。 images 4. Add the mussels and cover the pot tightly. Steam the mussels until their shells open, about 6 minutes. (Discard any mussels that do not open.) Serve the mussels in a heated serving bowl or individual bowls with the broth and garnish with the chives. 4. 加入淡菜,盖上锅盖。蒸制淡菜直到壳全打开,约6分钟。(扔掉未打开的淡菜。)用可加热的碗装盘淡菜,或用单独的碗盛放鱼汤,并用香葱点缀。

Fish Broth

  1. In a large pot, sauté the onion and leek until they are transparent.
  2. Add the bones or shells. Cover and cook over low heat until the flesh on the bones is opaque or the shells turn bright red, 5 to 6 minutes. Add the water and simmer until very flavorful, 30 to 45 minutes.


  1. 用大锅爆炒洋葱和韭菜直至变透明。
  2. 加入鱼骨或海鲜壳。盖上锅盖用小火闷烧直至骨上的肉变透明或海鲜壳变为红色,5到6分钟。加水炖煮直至香气浓郁,30到40分钟。
index Straining-Fish-Stock 3. Strain the broth and discard all the solids. Skim any fat from the surface or cool in an ice bath, chill, and lift away the hardened fat. Store the broth in the refrigerator for up to 5 days or in the freezer for up to 3 months. 3. 滤出鱼汤,扔掉汤内的所有固体物。撇去表面的浮油,用冷浴的方式凉制,再撩出固化的脂肪。这样处理的高汤冷藏可存放最长5天,冷冻可3个月。 IMG_5573_edited-1 The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again!! 美味的淡菜和品尝鱼汤时唇齿间夹带的独特藏红花味真是绝配。定会让您禁不住反复尝试! angela-signature2-a-moved-out


Angela Bi is an international citizen who has lived both in Shanghai and Vancouver Canada. She’s worked in immigration for over a decade and has experienced first hand the joys of living overseas. Angela Bi 是生活在中国上海及加拿大温哥华两地的世界公民。她从事专业移民行业已有十余载,并掌握着旅居海外的一手乐活体验。

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