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It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce. [1] Although saffron is cultivated in Abruzzo, it is not a typical ingredient in the cuisine; this dish is "one of the rare examples", according to Anna Theresa Callen. [2] [3]
Mussels with saffron: steamed mussels prepared with parsley, onion, bay leaf, white wine, olive oil, and saffron sauce; Baccalà or "salt cod": cod cooked in a pan with potatoes, tomatoes, oil, garlic, parsley, onion, red pepper, salt, and black olives; Salsa all'aquilana: beef marrow with saffron, eggs, cream and butter
Lunch: Saffron flatbread, steamed mussels with cherry tomatoes & pancetta; Dinner: Aromatic grilled lamb chops, chargrilled broccoli & bulgur wheat salad; Dessert: Healthy mango sundae; Guide: mussels; bulgur wheat; griddled pan; 19 "Light" 7 November 2013 Breakfast: Sourdough bread with crushed avocados; Lunch: Mackerel ceviche with fennel ...
Add the heavy cream, vegetable stock and saffron and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is reduced to 1 3/4 cups, about 15 minutes. Strain the sauce through a fine sieve into a small saucepan and season with salt and pepper. Keep the saffron sauce warm over low heat, stirring occasionally.
Add the mussels, salt and pepper, and the white wine. Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes.
The sauce is made with shellfish (clams and mussels) and crustaceans (shrimp and prawn). This dish is a variant of the spaghetti allo scoglio: Scrippelle 'mbrusse: Abruzzo: A Teramo dish made of scrippelle, a pasta similar to a thin pancake, made from wheat flour and eggs, served in chicken broth Spaghetti aglio, olio e peperoncino: Lazio
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