Recipe
MUSSELS WITH LEEKS SAFFRON AND CREAM
Serves: 4
Preparation time: 25 minutes If they like it, it serves 4 otherwise
Cooking time: 30 minutes
Totaltime: 55 minutes
Ingredients
- 2 tablespoons butter
- 2 large leeks, washed and thinly sliced
- 4 dozens mussels, scrubbed, debearded
- 1 cup dry white wine
- 8 parsley sprigs
- 10 saffron threads, crushed
- 1/2 cup whipping cream
- 2 tablespoons fresh parsley, minced
Preparation
-
Melt butter in large heavy deep skillet. Add leeks and saute until tender.
Combine mussels, wine and parsley sprigs in Dutch oven. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
Strain mussel juice into skillet containing leeks. Add saffron and cream; boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
Add mussels and any remaining juices to skillet. Stir and heat through.
main ingredients:
type of recipe:
soup
type of dish:
cuisine:
Spain
specific recipes:
quick-and-easy
season and occasion: Thanksgiving
Type of meal:
lunch
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