Best Saffron And Leek Butter Recipes

Saffron and Leek Butter image

Number Of Ingredients 5

1/2 teaspoon crumbled saffron threads
2 tablespoons dry white wine
1/2 cup chopped white part of leek, washed well and drained
1 3/4 sticks (14 tablespoons) unsalted butter, softened
2 teaspoons fresh lemon juice

Steps:

In a small saucepan heat the saffron with the wine over moderately low heat until it dissolves. In a small skillet cook the leek in 2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the saffron mixture, and cook the mixture, stirring, for 1 minute. Let the leek mixture cool to room temperature. In a small bowl cream together the remaining 1 1/2 sticks butter, the leek mixture, the lemon juice, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with seafood or vegetables.

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.