Steamed Mussels With Lemon-Saffron Sauce

Name: Steamed Mussels With Lemon-Saffron Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 cup creme fraiche, see note below; 2 large egg yolks; 1 1/2 tablespoons butter; 2 large shallots, finely chopped; 2 tablespoons cognac or 2 tablespoons brandy; 3 tablespoons fresh lemon juice; 1 generous pinch saffron thread; 40 mussels, scrubbed, debearded; 1 cup dry white wine; fresh chives

Submitted by lazyme

"The name for this beautiful Bordelais dish is mouclade. Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux. What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc. From Bon Appetit, October 2002."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

¹⁄₂ cup creme fraiche, see note below
2 large egg yolks
1 ¹⁄₂ tablespoons butter
2 large shallots, finely chopped
2 tablespoons cognac or 2 tablespoons brandy
3 tablespoons fresh lemon juice
1 generous pinch saffron thread
40 mussels, scrubbed, debearded
1 cup dry white wine
fresh chives

directions

Note:
If creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.
Whisk crème fraîche and egg yolks in medium bowl to blend.
Melt butter in heavy medium skillet over medium heat.
Add shallots and sauté until soft, about 3 minutes.
Remove skillet from heat.
Add Cognac and ignite with match.
Let flames burn out; whisk in lemon juice and saffron.
Set both mixtures aside.
Place mussels in heavy large pot; pour in wine.
Bring to boil over medium-high heat.
Cover pot and cook until mussels open, about 6 minutes.
Remove from heat.
Using tongs, transfer mussels to baking sheet (discard any mussels that do not open).
Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls.
Tent with foil.
Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture.
Boil over medium-high heat until reduced to 1 cup, about 3 minutes.
Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet.
Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes.
Remove from heat; season sauce with salt and pepper.
Spoon sauce over mussels.
Garnish with chives.

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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