Pomegranate Walnut Steamed Mussels — Pomegranate Walnut Mussels - Moules Fesenjan
Belgian moules steamed open in a Persian fesenjan broth of toasted walnuts and pomegranate molasses, scented with saffron and cinnamon, served with crusty bread to mop the deep-red sauce.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Scrub mussels under cold water and pull off any beards. Discard any that are open and won't close when tapped. Toast walnuts in a dry pan over medium heat 4-5 minutes until deep gold and fragrant. Tip into a chopper and pulse to a coarse rubble. Dice onions. Mince garlic. Crumble saffron into 1/4 cup hot stock and rest 5 minutes. Pick parsley leaves.
Sear
Heat olive oil in a large heavy lidded pot over medium for 90 seconds. Add onions and cook 5 minutes until soft and starting to gold at the edges. Stir in garlic, cinnamon, turmeric, salt, and pepper for 60 seconds until fragrant.
Build 1
Stir in walnut rubble and toast 90 seconds until the oil takes on a deep amber color. Pour in pomegranate molasses, saffron stock, remaining fish stock, lemon juice, and brown sugar. Bring to a gentle simmer.
Simmer
Reduce heat to medium-low and simmer 7 minutes until the sauce turns deep red-brown and thickens slightly, with walnut oil glistening on the surface.
Build 2
Slice baguette on the bias into 8 thick slices. Toast in a hot dry skillet 60 seconds per side until edges char.
Plate
Raise heat under the fesenjan to medium-high. Tip mussels in and cover tightly. Steam 4-5 minutes, shaking the pot once at the halfway mark, until mussels open. Discard any that stay shut. Tip mussels and broth into two wide shallow bowls, scatter parsley and pomegranate seeds across the top, and lay toasted bread on the rim for mopping.
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