Course : Fish
Serves: 1
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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 bunches fresh parsley sprigs
10 pieces saffron threads -- crushed
1/2 cup whipping cream
2 tablespoons minced fresh parsley

Preparation / Directions:

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


Nutritional Information:

1614 Calories (kcal); 86g Total Fat; (52% calories from fat); 99g Protein; 73g Carbohydrate; 440mg Cholesterol; 2563mg Sodium

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