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Mussels with Saffron Cream
from The Seafood Cookbook , page 140
Consider using light cream instead of heavy cream if you are concerned about calorie intake. Serve this with a crusty bread on the side for dipping into the cream sauce.
INGREDIENTS2 tablespoons unsalted butter
4 tablespoons finely chopped shallots
4 tablespoons finely chopped onions
6 tablespoons finely chopped fresh parsley leaves
1 teaspoon saffron threads
5 pounds os mussels, well scrubbed and cleaned
2 thyme sprigs, or 1/2 teaspoon dried thyme
1 cup dry white wine
salt and freshly ground pepper to taste
1 cup heavy cream
3 tablespoons Ricard or Pernod
PREPARATION1. Melt the butter in a large, deep saucepan. Add the shallots, onion, 4 tablespoons of the parsley and the saffron. Stir over medium heat for 1 minute.
2. Add the mussels, thyme, wine, salt and pepper. Cover, return to a boil, and cook over high heat, shaking and tossing the mussels, for about 5-6 minutes, or until all the mussels have opened. Stir in the Ricard.
3. Serve in hot soup plates, sprinkle with the remaining parsley.