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.

Mussels with a Saffron Cream Sauce
Adapted from GourmetMussels with a Saffron Cream Sauce

Ingredients

3 large shallots, roughly chopped
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

Directions

  1. Cook shallots 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 shallots are softened, about 5 minutes.
  2. Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, carrots, 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.)
  3. Stir parsley into broth and pour over mussels.

Serves 2-4.

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