Mussels with saffron sauce
- 09.03.2017
- 2 090
Bouillabaisse beware, this creamy mussel and saffron dish is a delicious shortcut to traditional seafood soups.
Recipe «Mussels with saffron sauce» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp saffron threads, 1 tbsp hot water, 2 tbsp extra virgin olive oil, 300g shallots, peeled, finely chopped, 5 garlic cloves, finely chopped , 2 cups dry white wine, 4kg black mussels, scrubbed, bearded, 1 1/4 cups thin cream , 1/2 cup coarsely chopped flat leaf parsley.
Ingredients:
- 2 tsp saffron threads
- 1 tbsp hot water
- 2 tbsp extra virgin olive oil
- 300g shallots, peeled, finely chopped
- 5 garlic cloves, finely chopped
- 2 cups dry white wine
- 4kg black mussels, scrubbed, bearded
- 1 1/4 cups thin cream
- 1/2 cup coarsely chopped flat leaf parsley
Instructions
- Soak saffron in hot water in a small bowl. Heat oil in a large saucepan over medium heat. Add shallots and garlic and cook, stirring, for 5 minutes or until soft. Add wine and bring to the boil. Increase heat to high. Add mussels and cook, covered, stirring occasionally, for 5 minutes or until mussels open. Transfer mussels to a heatproof bowl as they open to prevent overcooking. Set aside. Discard any unopened mussels.
- Bring liquid to the boil and cook for 15 minutes or until reduced to 2 3/4 cups (685ml). Strain into a large saucepan. Return half the strained shallots to the saucepan and discard the remainder. Add saffron and cream and bring to the boil. Stir through mussels to reheat.
- Divide mussels among shallow serving bowls. Pour over sauce and sprinkle with chopped parsley. Serve immediately.