| Mussels with Leek, Saffron and Cream |
Recipe type: Appetizer
Ingredients
- 2 tablespoons butter
- 2 large leeks, thinly sliced
- 4 dozens mussels, scrubbed, debearded
- 1 cup dry white wine
- 8 parsley sprigs
- 10 saffron threads, crushed
- 1/2 cup whipping cream
- 2 tablespoons fresh parsley, minced
Instructions
- Melt butter in large heavy deep skillet. Add leeks and saute until tender.
- In an appropriate size pot, bring the wine to a boil and add the mussels, saffron and parsley sprigs. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
- Strain mussel juice into skillet containing leeks. Add cream and boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
- Add mussels and any remaining juices to skillet. Stir and heat through.
- Serve immediately.
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December 25, 2011 at 9:55 pm (UTC 0) Link to this comment
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