Mussels With Leeks Saffron And Cream Recipes

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MUSSELS WITH LEEKS, SAFFRON AND CREAM



Mussels with Leeks, Saffron and Cream image

Provided by Janet Fletcher

Categories     Milk/Cream     Shellfish     Appetizer     Quick & Easy     Mussel     Saffron     Leek     Bon Appétit     California     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

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.

MUSSELS WITH SAFFRON CREAM



Mussels with Saffron Cream image

Categories     Dairy     Herb     Onion     Shellfish     Quick & Easy     Mussel     Saffron     Gourmet

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



Mussels With Saffron Cream image

adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce.

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.

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