Mussels With Saffron Cream (Moules Au Safron) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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!!!! 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:
1. Scrub the mussels thoroughly, discard any open ones and set aside.
2. Melt the butter in a kettle and add the leeks, onions, garlic and shallots.
3. Cook for about 1 minute and then add the Saffron.
4. Cook about 2 minutes, stirring, and add the vinegar and mussels.
5. Add salt and pepper to taste and cover tightly.
6. Cook for about 1 minute.
7. Add the parsley and cream and cover.
8. Cook about 5 minutes, or until the mussels open.
9. Serve in hot soup bowls with warm crusty bread for sopping up the sauce.
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