I love just about everything from the sea, and mussels are no exception. Mussels are great during the Summer because they are quick to cook and require little prep work. Topped with a saffron sauce, these mussels are scrumptious. Saffron is an expensive spice, but it's packed full of flavor and a little goes a long way. When eating mussels, I enjoy the sauce, so I increased the sauce-to-mussel ratio. While the original recipe doesn't call for carrots, their addition adds both crunch and sweetness, which complements the creamy sauce and salty mussels. Don't forget to pick up a baguette to serve with the mussels: My guests were practically licking their bowls clean! To get started on this simple yet decadent dish keep reading.
Adapted from Gourmet Ingredients 3 large shallots, roughly chopped Directions Serves 2-4.
Mussels with a Saffron Cream Sauce
Rounded 1/4 teaspoon crumbled saffron threads
3/4 teaspoon salt
2 tablespoons olive oil
3/4 cup dry white wine
3/4 cup heavy cream
1/4 teaspoon black pepper
2 lb cultivated mussels, rinsed well
2 carrots, julienned
2 tablespoons chopped fresh flat-leaf parsley
Adapted from Gourmet
3 large shallots, roughly chopped