Mussel Soup over Polenta with Saffron, Tomatoes and Garlic
Polenta:
- 2 cups water
- Kosher salt
- ½ cup coarsely ground cornmeal
- ½ teaspoon hot red pepper flakes
- 2 tablespoons freshly grated Pecorino Romano
- 2 tablespoons extra virgin olive oil
- ½ cup extra virgin olive oil
- 1 large red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- Kosher salt
- Pinch of saffron
- ½ teaspoon hot red pepper flakes
- 48 mussels, scrubbed and debearded
- 6 ripe plum tomatoes, peeled, seeded, and chopped into ÂĽ-inch dice
- 1 cup dry white wine
- 3 cups Fish Stock or 2 cups Chicken Stock, plus 1 cup bottled clam juice
- ½ cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
Instructions:
If saffron and tomatoes are on hand, you have the makings of one of the Mediterranean’s storied flavor combinations, and the basis of dozens of different fish stews.
- Bring the water to a boil in a medium heavy saucepan over high heat. Add ½ teaspoon salt, then add the polenta in a slow, steady stream through your fingers, whisking constantly so it doesn’t clump up. If you get any lumps, mash them against the side of the pot with a wooden spoon and keep stirring. Lower the heat to a simmer and cook, stirring frequently, until the polenta is thick and shiny and begins to pull away from the sides of the pan, about 30 minutes. Regulate the heat as necessary so the mixture doesn’t boil over or cook too quickly.
- When the polenta is done, stir in the hot pepper flakes and cheese. Season with salt as necessary. Pour the polenta into a glass or ceramic loaf pan. Allow to cool uncovered in the refrigerator until chilled and firm, at least 30 minutes.
- When the polenta is cold, cut it into 4 or 6 equal triangular portions, depending on how many you want to serve. Cover and refrigerate until ready to use.
- Preheat the oven to 200°F.
- Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the polenta, top side down, and sear until golden brown, about 5 minutes. Flip and cook on the second side until golden brown and heated through, about 3 minutes. Put the polenta into shallow ovenproof soup bowls and keep warm in the oven.
- Heat ½ cup of olive oil in a large sauté pan over medium heat. Add the onion and garlic, season with salt, and cook until tender, about 5 minutes. Add the saffron, red pepper flakes, mussels, and tomatoes, then add the wine, cover, and cook until the mussels open, 4 to 5 minutes. Divide the mussels among the soup bowls, discarding any mussels that haven’t opened, and return to the oven.
- Add the fish stock to the sauté pan and bring to a boil. Add the parsley and season with salt and pepper as necessary. Pour the soup over the mussels and polenta and serve immediately.