Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- (1/4 stick)
2 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 |
Preparation:
Melt butter in heavy large deep skillet over medium-low heat. Add leeks and saut‚ 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 |
