Mussels with Leeks, Saffron and Cream
- Preparing Time: -
- Total Time: -
- Served Person: 4 main course servings or 8 appetizer servings
- 1 cup dry white wine
- 2 tablespoons minced fresh parsley
- 1/2 cup whipping cream
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 17 g(6%)
- Cholesterol 99 mg(33%)
- Fat 19 g(30%)
- Fiber 1 g(5%)
- Protein 23 g(47%)
- Saturated Fat 10 g(51%)
- Sodium 546 mg(23%)
- Calories 377
Preparation Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté 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.
Preparation Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté 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.
