Best Mussels With Leeks Saffron And Cream Recipes

STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

MUSSELS WITH SAFFRON CREAM

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 SAFFRON CREAM

Steps:

• Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
• Cook onion 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 onion is softened, about 5 minutes.
• Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, 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.)
• Stir parsley into broth and pour over mussels.