Mussels With Saffron Sauce
By: Anonymous
Published: Wednesday, December 16, 2009 - 12:15am

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

1 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. 2 Discard one half shell from each mussel and arrange the mussels on a platter. Cover the mussels to keep them warm. 3 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.