Mussels With Saffron Cream |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce. Ingredients:
4 lbs mussels, cultivated |
1 large onion, sliced |
1/4 teaspoon crushed saffron thread |
3/4 teaspoon salt |
3 tablespoons olive oil |
1 cup dry white wine |
1 cup heavy cream |
fresh ground black pepper, to taste |
2 tablespoons chopped fresh flat leaf parsley |
Directions:
1. in a heavy pot with a lid heat olive oil.
2. add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes.
3. add wine and bring to a boil.
4. stir in cream, pepper and mussels.
5. cook, covered, until mussels start to open, 6-8 minutes.
6. discard any unopened mussels, then stir parsley into finished dish.
|
|