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Saffron Mussels Recipe

Care to Flex a Saffron Mussel?

I love just about everything from the sea, and mussels are no exception. Mussels are great during the Summer because they are quick to cook and require little prep work. Topped with a saffron sauce, these mussels are scrumptious. Saffron is an expensive spice, but it's packed full of flavor and a little goes a long way. When eating mussels, I enjoy the sauce, so I increased the sauce-to-mussel ratio. While the original recipe doesn't call for carrots, their addition adds both crunch and sweetness, which complements the creamy sauce and salty mussels. Don't forget to pick up a baguette to serve with the mussels: My guests were practically licking their bowls clean! To get started on this simple yet decadent dish keep reading.

Mussels with a Saffron Cream Sauce

Mussels with a Saffron Cream Sauce

Mussels with a Saffron Cream Sauce

Ingredients

3 large shallots, roughly chopped
Rounded 1/4 teaspoon crumbled saffron threads
3/4 teaspoon salt
2 tablespoons olive oil
3/4 cup dry white wine
3/4 cup heavy cream
1/4 teaspoon black pepper
2 lb cultivated mussels, rinsed well
2 carrots, julienned
2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Cook shallots with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until shallots are softened, about 5 minutes.
  2. Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, carrots, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.)
  3. Stir parsley into broth and pour over mussels.

Serves 2-4.


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Around The Web
Join The Conversation
mondaymoos mondaymoos 6 years
This was absolutely delicious. Now if I can just find something to do with the remaining broth. It's too delicious to toss, but my stomach can't handle any more saffron-cream soaked bread. :)
Food Food 6 years
Hey SpenceMasta, I had help from a "prep" cook that didn't cut his shallots like I cut mine hence the difference in the size. In the end it didn't matter since I basically cooked them down. But it is only shallots in the first picture!
partysugar partysugar 7 years
These look amazing!
chancleta chancleta 7 years
I don't do mussels but I'm crazy about Saffron.
CoconutPie CoconutPie 7 years
This looks really, really good. I'd drink a bowl of that sauce. :feedme:
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