Mussels With Leeks, Saffron And Cream
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)1 cup
White Wine (dry)2 tbsps
Parsley (minced fresh)1 cup
Whipping CreamDirections:
1
Melt butter in heavy large deep skillet over medium-low heat
2
Add leeks and sauté until tender, about 8 minutes
3
Combine mussels, wine and parsley sprigs in large Dutch oven
4
Cover and cook over high heat until mussels open, about 6 minutes
5
Using tongs, transfer mussels to large bowl, discarding any that do not open
6
Strain mussel juices into skillet containing leeks
7
Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes
8
Stir in minced parsley
9
Season with salt and pepper
10
Add mussels and any accumulated juices to skillet
11
Stir over medium heat until heated through, about 2 minutes
12
Divide mussels among 4 bowls; pour sauce over
13
Melt butter in heavy large deep skillet over medium-low heat
14
Add leeks and sauté until tender, about 8 minutes
15
Combine mussels, wine and parsley sprigs in large Dutch oven
16
Cover and cook over high heat until mussels open, about 6 minutes
17
Using tongs, transfer mussels to large bowl, discarding any that do not open
18
Strain mussel juices into skillet containing leeks
19
Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes
20
Stir in minced parsley
21
Season with salt and pepper
22
Add mussels and any accumulated juices to skillet
23
Stir over medium heat until heated through, about 2 minutes
24
Divide mussels among 4 bowls; pour sauce over