Mussels With Saffron Cream (Moules Au Safron)
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 lbs mussels (cleaned)
- 2 tablespoons butter
- 1 tablespoon white wine vinegar
- 3 tablespoons leeks (finely chopped white parts only)
- 3 tablespoons onions (finely chopped)
- 2 garlic cloves (finely minced)
- 2 tablespoons shallots (finely chopped)
- 1 teaspoon saffron thread
- salt & freshly ground black pepper
- 1⁄4 cup parsley, finely chopped
- 3⁄4 cup heavy cream
directions
- Scrub the mussels thoroughly, discard any open ones and set aside.
- Melt the butter in a kettle and add the leeks, onions, garlic and shallots.
- Cook for about 1 minute and then add the Saffron.
- Cook about 2 minutes, stirring, and add the vinegar and mussels.
- Add salt and pepper to taste and cover tightly.
- Cook for about 1 minute.
- Add the parsley and cream and cover.
- Cook about 5 minutes, or until the mussels open.
- Serve in hot soup bowls with warm crusty bread for sopping up the sauce.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .