Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Mussels with leeks saffron and cream | wefacecook.com Mussels with leeks saffron and cream | wefacecook.com
Recipe

MUSSELS WITH LEEKS SAFFRON AND CREAM

Serves: 4

Ingredients

  • 2 tablespoons butter
    2 large leeks, washed and thinly sliced
    4 dozens mussels, scrubbed, debearded
    1 cup dry white wine
    8 parsley sprigs
    10 saffron threads, crushed
    1/2 cup whipping cream
    2 tablespoons fresh parsley, minced

Preparation

  • Melt butter in large heavy deep skillet. Add leeks and saute until tender.
    Combine mussels, wine and parsley sprigs in Dutch oven. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
    Strain mussel juice into skillet containing leeks. Add saffron and cream; boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
    Add mussels and any remaining juices to skillet. Stir and heat through.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note