SAFFRON MUSSELS WITH WHITE WINE GARLIC SAUCE

Saffron Mussels with White Wine Garlic Sauce image

Provided by barbara lentz

Categories Seafood

Time 30m

Number Of Ingredients 10

few threads of saffron
1 lb mussels in their shell uncooked
2 Tbsp butter
1 medium shallot diced
6 clove garlic minced
1 c dry white wine
4 Tbsp creme fraishe or heavy cream
2 Tbsp fresh parsley chopped
salt and pepper
french bread to soak up sauce

Steps:

1. scrub mussels pull off beard. Discard any that won't close when tapped. Place mussels in a clay pot or casserole dish with a lid. Place saffron in a dish. add 1 tbsp hot water and let sit.
2. Melt butter in a saucepan. Add the shallots and garlic and cook about 5 minutes. Add the wine and saffron and bring to a boil. Pour over mussels and cover the clay pot and place in cold oven. Set oven at 425 degrees and let cook for 15 minutes.
3. Remove the clay pot and holding firmly with the lid on shake the pot. Place back in oven for 10 more minutes or until all have opened.
4. With a slotted spoon transfer the mussels to warm serving bowls. Discard any that doesn't open. Mix in the creme fraishe and parsley into the cooking liquid. Taste and season with salt and pepper. Pour the sauce over the mussels and serve with french bread to soak up sauce