Mussels with leeks, saffron and cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; (1/4 stick) |
| 2 | larges | 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 | |
| ½ | cup | Whipping cream |
| 2 | tablespoons | Minced fresh parsley |
Directions
Melt butter in heavy large deep skillet over medium-low heat. Add leeks and saute 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.
4 main course servings or 8 appetizer servings.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 1614 Calories (kcal); 86g Total Fat; (52% calories from fat); 99g Protein; 73g Carbohydrate; 440mg Cholesterol; 2563mg Sodium Food Exchanges: 1 Grain(Starch); 13 Lean Meat; 5 Vegetable; 0 Fruit; 13½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.