Directions:
- Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.63 Kcal (2201 kJ) | ||
| Calories from fat | 454.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.45g | 78% | |
|---|---|---|---|
| Cholesterol | 138.13mg | 46% | |
| Sodium | 25.34mg | 1% | |
| Potassium | 171.53mg | 4% | |
| Total Carbs | 8.68g | 3% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.1mg | 6% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 294.22 Kcal (1232 kJ) | ||
| Calories from fat | 254.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.24g | 78% | |
|---|---|---|---|
| Cholesterol | 77.32mg | 46% | |
| Sodium | 14.18mg | 1% | |
| Potassium | 96.01mg | 4% | |
| Total Carbs | 4.86g | 3% | |
| Sugars | 1.35g | 10% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 1.05g | 4% | |
| Vitamin C | 6mg | 18% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.6mg | 6% | |
| Calcium | 34.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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