Mussels in saffron sauce recipe

Mussels in Saffron Sauce recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Mussels in saffron sauce recipe, recipe Rating: 4.6
Number of votes:97 

Ingredients

1 kg	mussels
60 ml	dry white wine
1 small	shallot, diced
60 ml	vegetable broth
1 pinch(es)	powdered saffron
30 ml	double cream
40 g	butter, unsalted
1	plum tomato, chopped
	salt and pepper, to taste
1	lemon, juiced

Instructions

Beard, scrub and wash the mussels well.

Put the white wine in a wide pan and heat over low heat. Add the shallots and bring to the boil. Throw in the mussels, and place on a tight fitting lid.

When the mussels open, tip the contents of the pan into a colander, reserve the juices and pass them through a fine sieve into a small pan.

Cook mussel juices together with the vegetable broth until reduced by half.

Place the mussels in a bowl.

Add the saffron and cream to the juice mixture and whisk in the butter and add the diced tomatoes. Adjust the taste with lemon juice and ground pepper. Pour over mussels and serve.

Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a