Mussels with Saffron Cream               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Seafood Main Dish Hors dOeuvres Appetizers  

 

Just a small amount of precious saffron turns this weeknight supper into something out of the ordinary. We prefer cultivated mussels because they require less cleaning, making them a cinch to prepare.

Ingredients

1 large onion halved lengthwise
1/4 teaspoon saffron threads (used rounded teaspoon), crumbled
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1/4 teaspoon black pepper
4 pounds cultivated mussels rinsed well
2 tablespoons fresh flat-leaf parsley chopped
 

Instructions
 Special equipment: an adjustable-blade slicer

Accompaniment: prepared garlic bread

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.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
     Gourmet magazine, December 2006, page 187

 notes: 

Cuisine:  

Main Ingredient:   Mussels