6 ounces fideos
3 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, ¼ inch dice
2 teaspoons salt
½ teaspoon freshly ground black pepper
2 cups shrimp broth
1 head garlic, cloves peeled
2 ½ cups canola oil or olive oil (not extra virgin)
Oil-simmered garlic cloves (from previous recipe)
2 tablespoons hot water
½ teaspoon saffron
1 teaspoons Dijon
1 egg yolk
Juice of 1 lemon
Cooked mussel meat from 1/2 pound mussels
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup garlic oil (from previous recipe)
1/2 cup grapeseed oil
Heat oven to 375°F.
Heat olive oil in a large sauté pan. Add fideos and stir to coat in oil. Toast about 2-3 minutes, or until the pasta is golden brown.
Add onion and garlic, season with salt and pepper and continue to cook until onion and garlic has softened, about 3 more minutes. Cook until the broth is absorbed and add another cup of broth and continue to cook on medium.
Add 1 cup of the broth over low heat and continue stirring to separate pasta and avoid sticking. When that broth is absorbed, add another cup of broth. Cook until the broth is absorbed and the pasta is cooked. If you need to add additional broth to finish cooking the pasta, do so now.
Adjust the seasoning of the pasta and place the pot, uncovered in the oven. Bake for 8-10 minutes or until the top has colored slightly and a crust has formed.
For garlic oil:
Place the garlic cloves in a small pot with the oil. Bring to a simmer and simmer gently for 15 to 20 minutes or until the garlic cloves are tender and light golden brown.
Let cool completely and hold in an airtight container in the refrigerator until ready to use. The garlic and oil will last 1-2 weeks.
For saffron aïoli:
Bloom the saffron in a small bowl with 2 tablespoons of hot water. Let cool.
Place garlic, Dijon, egg yolk, lemon juice and saffron water in the food processor. Quickly purée and then add the mussel meat. Process for 1-2 minutes until all ingredients are puréed and smooth.
Slowly drizzle in garlic oil and then grapeseed oil. Let processor run another minute until the mixture is completely smooth and emulsified. Season with salt and pepper to taste. Note: stir 1/2-3/4 cup aïoli into the fideos – the rest will keep for up to 4 days.