Mussels with Saffron Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup dry white wine
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- an adjustable-blade slicer
- Carbohydrate 24 g(8%)
- Cholesterol 209 mg(70%)
- Fat 42 g(65%)
- Fiber 1 g(3%)
- Protein 56 g(111%)
- Saturated Fat 17 g(85%)
- Sodium 1440 mg(60%)
- Calories 747
Preparation Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer. Cook onion with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes. Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.) Stir parsley into broth and pour over mussels.
Preparation Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer. Cook onion with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes. Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.) Stir parsley into broth and pour over mussels.
