• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Creme De Moules Au Safran

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 3/4 c Dry white wine
  • 1 tb Finely chopped shallots
  • 1/4 c Finely chopped onion
  • 1/4 ts Saffron
  • 2 1/4 c Bottled clam juice
  • 4 lb Fresh mussels; scrubbed well
  • -in cold water; drained
  • 4 Egg yolks
  • 1 c Whipping cream
  • Salt and freshly ground
  • -white
  • White pepper
  • 1 ds Cayenne pepper


Put the wine, shallots, onion and saffron in a 5-quart stainless steel pot
and bring to a boil. Cook 5 minutes. Add the clam juice and return to boil.
Add the mussels, cover the pot and cook 5 to 6 minutes. Toss the mussels to
bring those on the bottom of the pot to the surface. Cover the pot and cook
8 to 10 minutes over low heat. Place a colander in a large pan and pour the
contents of the pot into the colander. Reserve the mussels, discarding any
that did not open. Strain the broth through a sieve lined with cheesecloth
into a 2-quart stainless steel saucepan. Bring the broth in the saucepan to
a boil. Reduce the heat to simmer. Combine the egg yolks and cream in a
small bowl and whisk together. Add 1 cup broth to the eggs, whisking as
liquid is added. Pour the egg mixture into the remainder of the simmering
broth, whisking gently. Return to a boil. Remove from heat. Season with
salt, pepper and cayenne pepper to taste. Remove the mussels from their
shells. Discard the shells. Place 5 to 6 mussels in each of 6 heated soup
bowls. Pour the liquid over the mussels and serve at once.




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