Mussels with Leeks, Saffron and Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve this flavorful saffron-scented dish as either an appetizer or a main course. Ingredients:
2 tablespoons (1/4 stick) butter |
2 large leeks (white and pale green parts only), thinly sliced |
4 dozen mussels, scrubbed, debearded |
1 cup dry white wine |
8 fresh parsley sprigs |
10 saffron threads, crushed |
1/2 cup whipping cream |
2 tablespoons minced fresh parsley |
Directions:
1. Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
2. Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.
|
|