saffron | Brown Eyes and a Smile

I’m back in Minnesota, I’m working in a really cool intern position, and it’s finally summer. I am happy.

I’m also in the midst of a bedroom redesign. Even though I’ll only spend three months here, my parents will use the room in the future when guests come, so they support my project. At this point in the process, I would be delighted if I never bought anything from IKEA ever again. Putting my new dresser together was a nightmare, to say the least. Still, it’s coming along, and I enjoy working on the room! Pictures will come later.

We ate flounder at our house this week. This recipe works with other whitefish, too (cod, mahi mahi, etc.). We served the flounder over sautéed spinach, and the spinach absorbed some flavor from the sauce. It also tastes very yummy by itself!

Saffron Flounder

1 lb flounder filets
1/4 tsp saffron threads
1 tbsp olive oil
1/2 c dry white whine
1/2 c water
4 or 5 bay leaves
3 cloves garlic, sliced
Salt and pepper

In a large sauté pan, cook garlic in olive oil for about 2 minutes. Add all other ingredients, except flounder, and stir to combine. Add flounder. Cook flounder on medium for about 4 minutes, until cooked through. Turn flounder, cover, adjust burner to low, and let the fish slowly simmer covered for 10 minutes to let the flavors combine.

I got back from Spain, and I love mussels. This is interesting, considering I only ate mussels once in Spain. I can’t explain it, but they are my new go-to. I also got my family and four friends hooked on them. All this to say, you should try cooking mussels. Or you could order them in a restaurant.

Mussels are pretty easy. First, sauté some onion and red pepper in olive oil and butter. Then, add canned tomatoes, white wine, pimentón, saffron and parsley. Stir that together and throw in the mussels.

Cook mussels for about six minutes. They’re really tasty served with toast.

My secret (or not so secret) reason for loving this recipe is I get to use my pimentón and my saffron from Spain. Oh the flavors!

Steamed Mussels

2 lbs mussels

1 tbsp olive oil

2 tbsp butter

1 clove garlic

1/4 cup onion, chopped

1/4 cup red pepper, chopped

1 can chopped tomatoes, drained

1 cup white wine

1/2 tsp pimentón (smoked paprika)

5 sprigs saffron

1/4 cup fresh parsley

Salt and pepper, to taste

There are many ways to clean the mussels. An easy technique is to soak them in water for 10 minutes. Then, scoop the mussels out of the water, rinse and remove beard from the mussels. However, if you know a better method, definitely use that.

In medium pot, sauté garlic, onion and red pepper in olive oil and butter, until onion begins to caramelize. Add tomatoes, white wine, pimentón and saffron. Boil liquid, then add mussels. Cook mussels about 6 minutes, until they open. Stir around a bit to make sure all mussels are soaked in the sauce. Season with salt and pepper.