Mussels in saffron sauce recipe
Mussels in Saffron Sauce recipeThis 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.
|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|
InstructionsBeard, 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.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Mussels in saffron sauce recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 20 times, 1 visits today)