Mussels With Saffron Sauce

Photo: flickr user biskuit

Yield:

1.0 servings

Added:

December 16, 2009

Creator:

Anonymous

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Ingredients

4 dozen mussels, debearded and cleaned

1/2 cup white wine

2 shallots, chopped

1 cup heavy cream

Juice of 1 lemon

Pinch of saffron

Salt and pepper

Preparation

Put the mussels in a large pot with the white wine, shallots, salt and pepper. Cover and cook over high heat, shaking the pot a few times until all the mussels have opened. Remove the mussels with a ladle and carefully spoon out the liquid without disturbing the sediments at the bottom of the pot. Reserve the liquid.

Discard one half shell from each mussel and arrange the mussels on a platter. Cover the mussels to keep them warm.

Reduce the liquid and the cream to a slightly thick consistency and add the saffron and lemon juice. Adjust seasoning. Pour the sauce over the half shell mussels and serve immediately.