Mussels With Saffron Cream (Moules Au Safron)

"This is a variation of a classic French recipe. Easy and very good. Found the original recipe in one of Craig Claiborne's cookbooks. CAUTION! Work twice as good as oysters on men. NATURAL VIAGRA!!!!"
 
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Ready In:
20mins
Ingredients:
11
Serves:
4
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ingredients

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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

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. .
 
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