- 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
- 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.
- 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.)
- Stir parsley into broth and pour over mussels.
- Main Dishes
- North American