Best 9 Mussels And Shrimp With Prosciutto In Garlic Saffron Wine Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mussels and shrimp are a delicious and versatile seafood duo that can be cooked in a variety of ways. When paired with prosciutto and cooked in a flavorful garlic saffron wine sauce, these ingredients create a dish that is both elegant and satisfying. The mussels and shrimp are plump and juicy, while the prosciutto adds a salty and savory flavor. The garlic saffron wine sauce is rich and aromatic, with a hint of sweetness. This dish is perfect for a special occasion or a romantic dinner, and it can be easily prepared in under an hour.

Here are our top 9 tried and tested recipes!

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  • Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

MUSSELS IN WHITE WINE



Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
  • In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

MUSSELS AND SHRIMP WITH PROSCIUTTO IN GARLIC SAFFRON WINE SAUCE



Mussels and Shrimp With Prosciutto in Garlic Saffron Wine Sauce image

I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like. I have to say it came out pretty good.

Provided by WILLARD FERIA

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs fresh mussels
1 lb fresh shrimp
1/2 lb prosciutto ham, chopped
1 small onion, chopped
4 garlic cloves, finely grated
5 tablespoons butter
1 cup white wine or 1 cup dry vermouth
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
4 fresh basil leaves, chopped
salt & pepper
1 pinch saffron thread
2 tablespoons cornstarch
1/2 cup half-and-half
1 large fresh tomato, chopped, remove all seeds
hot sauce

Steps:

  • Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
  • Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
  • Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
  • Add shrimp and cook for few minutes until pink; remove them also.
  • Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
  • Serve with your choice of pasta (I prefer Linguini or Rigatoni).
  • *note.
  • This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.

Nutrition Facts : Calories 398.8, Fat 16.7, SaturatedFat 8.4, Cholesterol 190.4, Sodium 627.4, Carbohydrate 14.4, Fiber 0.7, Sugar 1.9, Protein 34.7

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE



Sauteed Shrimp with Garlic, Lemon, and White Wine image

Sauteed shrimp--unbelievably simple, unbelievably good. Use whatever size shrimp you like.

Provided by Dave

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 13

¼ cup olive oil
3 scallions, white bulbs and green tops cut separately into thin slices
4 cloves garlic, minced
½ teaspoon dried oregano
24 large shrimp, peeled and deveined
2 ½ tablespoons lemon juice
2 tablespoons white wine
1 tablespoon water
½ teaspoon ground black pepper, or more to taste
¼ teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon minced fresh parsley

Steps:

  • Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
  • Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g

STEAMED MUSSELS WITH WINE AND SAFFRON



Steamed Mussels with Wine and Saffron image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 pounds fresh mussels
1 large pinch saffron (about 30 threads)
3/4 cup dry white wine
2 tablespoons unsalted butter
2 medium shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup coarsely chopped fresh flat leaf parsley

Steps:

  • Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards.
  • Steep saffron in wine for 10 minutes. (Saffron is soluble in water, not fat, so it won't release its color or flavor if added directly to the butter.) Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it's foamy, add shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice.
  • Add mussels and cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary. Taste the broth and season with salt and pepper.
  • Sprinkle with parsley before ladling mussels and broth into bowls.

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH



Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish image

Categories     Olive     Rice     Shellfish     Sauté     Dinner     Seafood     Clam     Mussel     Shrimp     Saffron     Fall     Party     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

Steps:

  • Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
  • Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

MUSSELS WITH SAFFRON CREAM



Mussels With Saffron Cream image

adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce.

Provided by chia2160

Categories     Mussels

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 9

4 lbs mussels, cultivated
1 large onion, sliced
1/4 teaspoon crushed saffron thread
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
fresh ground black pepper, to taste
2 tablespoons chopped fresh flat leaf parsley

Steps:

  • in a heavy pot with a lid heat olive oil.
  • add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes.
  • add wine and bring to a boil.
  • stir in cream, pepper and mussels.
  • cook, covered, until mussels start to open, 6-8 minutes.
  • discard any unopened mussels, then stir parsley into finished dish.

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO RECIPE - (3.2/5)



Mussels, Clams and Shrimp with Saffron Risotto Recipe - (3.2/5) image

Provided by Dr_Mom

Number Of Ingredients 15

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

Steps:

  • Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm. Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, little neck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

MUSSELS IN SAFFRON AND WHITE WINE BROTH



Mussels in Saffron and White Wine Broth image

Categories     Milk/Cream     Quick & Easy     Dinner     Mussel     Saffron     White Wine     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

2 teaspoons butter
3 garlic cloves, chopped
1 cup dry white wine
2 tablespoons half and half
2 1/2 teaspoons saffron threads
1 cup clam juice
4 scallions, thinly sliced
3 tomatoes, seeded, and chopped
3 tablespoons lemon juice
8 pounds mussels, scrubbed and debearded
2 1/2 tablespoons chives, chopped

Steps:

  • Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
  • Add the mussels, cover, and stream 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. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use fresh seafood: The fresher your seafood, the better your dish will taste. If you can, try to buy your seafood from a reputable fishmonger or seafood market.
  • Don't overcook the seafood: Seafood is very delicate and can easily be overcooked. Be careful not to cook it for too long, or it will become tough and rubbery.
  • Use a good quality wine: The wine you use in this dish will have a big impact on the flavor. Choose a white wine that you enjoy drinking, and make sure it is a dry wine.
  • Don't be afraid to experiment: This recipe is a great starting point, but you can feel free to experiment with different ingredients and flavors. Try adding different herbs, spices, or vegetables to the dish to create your own unique variation.

Conclusion:

Mussels and Shrimp with Prosciutto in Garlic Saffron Wine Sauce is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a seafood dish to impress your friends and family, give this recipe a try.

Related Topics