Mussels with leeks, saffron and cream

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter; (1/4 stick)
2 larges 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
½ cup Whipping cream
2 tablespoons Minced fresh parsley

Directions

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.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 1614 Calories (kcal); 86g Total Fat; (52% calories from fat); 99g Protein; 73g Carbohydrate; 440mg Cholesterol; 2563mg Sodium Food Exchanges: 1 Grain(Starch); 13 Lean Meat; 5 Vegetable; 0 Fruit; 13½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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