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Mussels with Leeks, Saffron and Cream

2 tb Butter; (1/4 stick)
2 lg Leeks; (white and pale green parts only), thinly sliced
4 Dozen mussels; scrubbed, debearded
1 c Dry white wine
8 Fresh parsley sprigs
10 Saffron threads; crushed
1/2 c Whipping cream
2 tb Minced fresh parsley


Melt butter in heavy large deep skillet over medium-low heat. Add leeks and saute 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.


4 main course servings or 8 appetizer servings.



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