Mussels fricassee with leeks, saffron and mustard
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Prince edward island mussels; scrubbed and debearded |
| 1 | cup | Dry white wine |
| 4 | tablespoons | Virgin olive oil |
| 1 | Rib celery; julienned | |
| 1 | medium | Leek split cleaned; julienned |
| 1 | Red bell pepper seeded cored; julienned | |
| ½ | teaspoon | Saffron threads |
| 5½ | cup | Heavy cream |
| 2 | tablespoons | Pommery mustard |
| 4 | Scallions; julienne | |
Directions
Place mussels in a large pot with white wine and cook covered until all the mussels are open, about 5 to 8 minutes (those that are still closed after 8 minutes are dead and should be discarded). Remove mussels and allow to cool. Strain liquid and reserve. Finely julienne the vegetables. Carefully shuck mussels, leaving whole.
In a 12inch to 14inch saute pan, heat oil until smoking. Add celery, leek, red pepper and saffron and cook until softened, about 4 to 5 minutes. Add cream and mustard and bring to a boil. Add mussels and strained cooking liquid and return to boil. Season with salt and pepper, sprinkle with scallions and serve in soup bowls with grilled bread on the bottom of each bowl.
Yield: 4 as appetizer
Notes: Recipes for #ME1A12 Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A12 Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@...> on Jan 19, 1998