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Open Ravioli with saffron mussels

Open Ravioli with saffron mussels

This recipe is perfect as a starter

What you need:

  • 1 kg of blue mussels

  • 8 round pasta plates of home made pasta dough

  • 1 shallot onion

  • fresh thyme

  • 2 dl white wine

  • 25 g butter

  • 2 tbsp flour

  • 1 1/2 dl cream

  • 1/2 tsp saffron

  • parmesan cheese

  • 1 organic lemon

  • olive oil

  • salt and pepper

Making the dough:

  • 300 durum flour

  • 3 eggs

  • 2 egg yolks

Knead flour and eggs thoroughly together and let the dough rest 1 hour in refrigerator. Run the batter through a pasta machine to end up with a thickness of about 1 1/2 mm. Place the long strip of dough on the table dusted lightly with durum flour. Cut out round plates in the size of 6-8 cm in diam.

Prepping:

  • clean the mussels under cold water and discard any open ones

  • chop the shallot

  • put a pot of salted water to the boil for the pasta plates

  • heat large deep dishes

 

Method:

  • In a large pot fry the onion in olive oil and a little pepper

  • add white wine and let it come to a boil

  • add the mussels and let cook under lid for 6-8 min

  • put mussels through a sieve and keep the liquid

  • remove the mussels from the shelves

  • In a pot melt the butter under medium heat

  • add the flour and whisk

  • add the mussel liquid

  • add the cream

  • add the saffron

  • add some fresh thyme sprigs

  • reduce the mixture until you have the desired thickness of the sauce. Whisk constantly.

  • season with salt and pepper

  • add the mussles

  • keep warm under low heat and put a lid on

  • boil the 8 round raviolis for 2-3 min

  • put ready the heated dishes

  • add a little sauce in the middle

  • take one ravioli plate at a time and make sure it is not dripping wet

  • place the pasta plate on top of sauce

  • add some more sauce with some 4-6 mussels

  • add another pasta plate on top

  • add a little more sauce on top

  • sprinkle with grated parmesan cheese

  • sprinkle with some zest of the lemon

  • add small sprigs of fresh thyme

  • serve

Lasagna with saffron mussels and thyme

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Gratinated saffron mussels

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