Best Mussels With Leeks Saffron And Cream Recipes

Mussels with Saffron Cream image

Yield Makes 4 servings

Number Of Ingredients 12

1 large onion, halved lengthwise
Rounded 1/4 teaspoon crumbled saffron threads
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1/4 teaspoon black pepper
4 lb cultivated mussels, rinsed well
2 tablespoons chopped fresh flat-leaf parsley
Accompaniment: prepared garlic bread
Special Equipment
an adjustable-blade slicer

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.

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.