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Mussels With Saffron Cream
Very quick and easy. Serve this with lots of french bread, and with spoons for the sauce.
DIRECTIONS:
- In a heavy pot with a lid heat olive oil.
- Add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes.
- Add wine and bring to a boil.
- Stir in cream, pepper and mussels.
- Cook, covered, until mussels start to open, 6-8 minutes.
- Discard any unopened mussels, then stir parsley into finished dish.
Ingredients:
TOTAL TIME
PREP 15 MINS
COOK 25 MINS
SERVINGS 4-8 / UNITS US
- 4 lbs mussels, cultivated
- 1 large onion, sliced
- 1⁄4 teaspoon crushed saffron thread
- 3⁄4 teaspoon salt
- 3 tablespoons olive oil
- 1cup dry white wine
- 1cup heavy cream
- fresh ground black pepper, to taste
- 2 tablespoons chopped freshflat leaf parsley
IMPORTANT - 1 OZ NOTICE!
Our 1 oz tin supplier is currently facing a shortage. 1 oz purchases will ship in a plastic bag only WITHOUT the tin. We hope to have the tin packaging back by the end of June. We apologize for the inconvenience.