Side Pannel
Mussels in Saffron Sauce
Ingredients List
- 1/4 c Minced shallots
- 1 1/4 Stick unsalted butter
- 4 lb Mussels; cleaned
- 1 c Dry white wine
- 1 1/3 c Heavy cream
- 1/4 ts Saffron threads
- Lemon juice to taste
- White pepper to taste
- 3 Egg yolks
- 2 tb Parsley; chopped
- 1 ts Tarragon
- 1 ts Chervil
Directions
In heavy kettle saute shallots in 1/2 stick butter until soft. Add mussels
& wine. Steam mussels over high heat until open (5-6 Min). Remove mussels,
shell & place in buttered gratin dish. Cover. Strain cooking liquid through
cheesecloth into saucepan, reserving 3 tbs. Reduce again until slightly
thickened. Whisk in remaining butter a tablespoon at a time. Strain sauce
through a sieve into bowl. Add saffron, lemon juice and pepper. Heat egg
yolks with reserved mussel liquid until hot, stirring constantly. Whisk
into saffron sauce and add herbs. Pour over mussels and brown quickly under
broiler. Serve in soup bowls with french bread.
RICH BUT DELICIOUS. FOLLOW WITH
SIMPLE DISHES.
& wine. Steam mussels over high heat until open (5-6 Min). Remove mussels,
shell & place in buttered gratin dish. Cover. Strain cooking liquid through
cheesecloth into saucepan, reserving 3 tbs. Reduce again until slightly
thickened. Whisk in remaining butter a tablespoon at a time. Strain sauce
through a sieve into bowl. Add saffron, lemon juice and pepper. Heat egg
yolks with reserved mussel liquid until hot, stirring constantly. Whisk
into saffron sauce and add herbs. Pour over mussels and brown quickly under
broiler. Serve in soup bowls with french bread.
RICH BUT DELICIOUS. FOLLOW WITH
SIMPLE DISHES.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
