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MUSSELS WITH LEEKS, SAFFRON AND CREAM Recipe | |
Appetizer | |
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Ingredients:
2 tablespoons (1/4 stick) butter2 large leeks (white and pale green parts only), thinly sliced 4 dozen mussels, scrubbed, debearded 1 cup dry white wine 8 fresh parsley sprigs 10 saffron threads, crushed 1/2 cup whipping cream 2 tablespoons minced fresh parsley
Directions:
Serve this flavorful saffron-scented dish as either an appetizer or a main course. Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauti 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). 8 appetizer servings or 4 main course servings Bon Appitit April 1995 Janet Fletcher: Oakland, California Epicurious Food ) 2000 CondiNet Inc. All rights reserved. | |