Best Mussels With Leeks Saffron Recipes

Mussels With Saffron Cream image

Provided by chia2160

Categories Mussels

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 9

4 lbs mussels, cultivated
1 large onion, sliced
1/4 teaspoon crushed saffron thread
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
fresh ground black pepper, to taste
2 tablespoons chopped fresh flat leaf parsley

Steps:

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.

Mussels with Leeks, Saffron and Cream image

Provided by Janet Fletcher

Yield 4 main course servings or 8 appetizer servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), thinly sliced
4 dozen mussels, scrubbed, debearded
1 cup dry white wine
8 fresh parsley sprigs
10 saffron threads, crushed
1/2 cup whipping cream
2 tablespoons minced fresh parsley

Steps:

Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.