If there is a particular group of food that defines summer for me it’s seafood. Growing up in New England, a meaty lobster roll with a buttery corn on the cob was never too far from reach. Nor were east coast oysters, fried clams or crab cakes. Weekend gatherings for clambakes and BBQs after a few hours clocked in at Singing Beach is my idea of the perfect New England summer spent with friends and family.
Now that I’m in London I’ve embraced picnics in the royal parks and bustling street food markets as my English summer time staple. But this past weekend – perhaps from from all the seafood porn on my Instagram feed – I was inspired to spend an afternoon trying out a new recipe of linguine with mussels in a saffron-infused white wine broth.
The scent of the sea combined with the alluring seduction of saffron made this a fitting dish for a crisp summer lunch. Here’s the foolproof recipe which I adapted from Emeril Lagasse:
Linguine with mussels in saffron broth
1/2 cup white wine
pinch of saffron threads
2 tbsp extra virgin olive oil
1 tbsp minced garlic
1/2 yellow onion, diced
1 tsp red chili flakes
1 1/2 cup fish stock
24 mussels, scrubbed & debearded
200 grams dried linguine
scattering of fresh chopped parsley
juice from 1/2 a lemon
salt & pepper, to taste
1.In a medium pot, bring water to boil and cook the linguine according to package instructions (mine took 11 minutes)
2. Heat the white wine in a small saucepan until it begins to simmer (~5 mins), then turn off the heat, add the saffron threads & set aside
3. In a medium stock pot, add the extra virgin olive oil to medium-heat. Add the onions and chili flakes for 4 minutes then toss in the minced garlic for 30 seconds. Add the fish stock and saffron & white wine mixture into the pot. Bring to a boil then add the mussels and cook for 3-4 minutes, or until the mussels open
4. Add a good squirt of lemon juice to the broth then mix in the linguine and serve with fresh parsley.