This afternoon, I got the fantastic idea to repurpose my leftover roasted Zankou Chicken (yes, sometimes you’re out and about and need some quick, cheap, moist roasted chicken; it happens to the best of us) into curried chicken salad (or coronation chicken for the Brits), and just as I was nearing the finish line, my salt cellar broke, dumping sea salt all over my chicken. No chicken salad and no salt cellar a sad Anna does make.
So I’m going back to a time when I was still between apartments and made this refreshing take on mussels for two in a borrowed kitchen. I based this version of mussels on this recipe from Epicurious.com.
De-bearding mussels is stupidly easy. For a how-to, watch this short and helpful video.
And see this post for tips on how to cook rice successfully every time.
- 2 teaspoons butter
- 4 garlic cloves, chopped
- 1 cup dry white wine
- 2 tablespoons half and half
- 1 1/2 teaspoons saffron threads (TJS!)
- 1 cup chicken stock
- 4 scallions, thinly sliced
- 3 tomatoes, seeded, and chopped
- 3 tablespoons lemon juice
- 1 pound mussels, scrubbed and de-bearded
- 2 1/2 tablespoons chives, chopped
Melt butter in a large pot, then add garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add chicken stock, scallions, tomato, and lemon juice; simmer for 5 minutes.
Add the mussels, cover, and steam until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Serve hot with plenty of broth.
- 2 cloves garlic
- 1 cup jasmine rice
- 1 1/2 cup chicken stock
- 1/3 cup white wine in a ½ cup measure
- top off the ½ cup measure with half and half
Brown the garlic in butter until just starting to soften. Add rice, and brown the grains for 1-2 minutes. Add liquid, and simmer at a rolling boil until liquid is completely absorbed. Salt and pepper to taste.