Gnocchi with Saffron, Shrimp and Mussels

Ingredients

• 2 lb mussels (Scrubbed, debearded, and rinsed; discard any cracked mussels or those that remain open when tapped.)
• 4 cup water (For the mussel broth and cooking liquid.)
• 3 tbsp extra-virgin olive oil
• 1 shallot (Finely chopped.)
• 3 cloves garlic (Thinly sliced or minced.)
• 1 cup dry white wine (Divided between the mussel broth and sauce.)
• 0.25 tsp saffron threads (Crushed lightly between your fingers.)
• 1 lb large shrimp (Peeled and deveined; tails may be left on.)
• 2 lb potato gnocchi (Use uncooked homemade gnocchi or store-bought precooked gnocchi.)
• 2 tbsp unsalted butter (For finishing the sauce.)
• 0.25 cup flat-leaf parsley (Finely chopped, plus more for serving.)
• 1 tbsp lemon juice (Freshly squeezed.)
• kosher salt (To taste; use sparingly because the mussel broth is naturally salty.)
• black pepper (Freshly ground, to taste.)

Steps

1. 1

   Scrub and debeard the mussels under cold running water. Discard any cracked shells or mussels that do not close when tapped firmly.

2. 2

   Place the mussels, water, and 1/2 cup of the white wine in a large pot or Dutch oven. Cover and bring to a boil over high heat.

3. 3

   Steam the mussels for 4 to 6 minutes, shaking the pot once or twice, until the shells open. Transfer the mussels to a bowl with a slotted spoon; discard any that remain closed.

4. 4

   Strain the mussel cooking liquid through a fine-mesh sieve lined with damp cheesecloth or a coffee filter to remove grit. Reserve the broth and remove most of the mussels from their shells, keeping a few in the shell for garnish if desired.

5. 5

   Heat the olive oil in a large skillet or sauté pan over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring, until softened but not browned.

6. 6

   Add the garlic and cook for about 30 seconds, until fragrant.

7. 7

   Add the remaining 1/2 cup white wine and simmer for 2 minutes, scraping up any browned bits, until the wine is slightly reduced.

8. 8

   Pour in the reserved mussel broth and add the saffron. Bring the liquid to a gentle simmer and cook for 5 minutes so the saffron infuses the broth.

9. 9

   Bring a large pot of well-salted water to a simmer. If using uncooked gnocchi, add it in batches and cook until the dumplings rise to the surface, usually 2 to 4 minutes. If using store-bought precooked gnocchi, warm it according to the package directions.

10. 10

    Add the shrimp to the simmering saffron broth and cook for 2 to 3 minutes, turning once, until opaque and just cooked through. Do not boil vigorously, or the shrimp may become tough.

11. 11

    Add the cooked gnocchi directly from the water to the skillet with a slotted spoon. Do not pour the gnocchi into a colander. Stir and toss gently so the dumplings remain intact and become coated with the broth.

12. 12

    Add the shelled mussels and butter. Gently toss for 1 to 2 minutes, until the butter melts and the sauce lightly coats the gnocchi. If the sauce seems too thick, loosen it with a splash of gnocchi cooking water.

13. 13

    Remove the pan from the heat. Stir in the parsley and lemon juice, then taste and season with black pepper and salt only if needed.

14. 14

    Divide the gnocchi, shrimp, and mussels among serving bowls. Spoon the saffron sauce over the top and garnish with the reserved mussels in their shells and additional parsley.

Notes

The source specifically cautions against pouring gnocchi into a colander; lift it from the simmering water with a slotted spoon and transfer it directly to the skillet to avoid a thick, gummy sauce. Fresh fettuccine may be substituted for the gnocchi: cook a 9-ounce package according to its package directions and add it to the skillet in the same manner.

Nutrition per serving

• main
• Italian
• seafood
• shellfish
• one-pan
• gnocchi
• saffron
• weeknight dinner