Mussels With Saffron Sauce

Bouillabaisse beware, this creamy mussel and saffron dish is a delicious shortcut to traditional seafood soups.

The ingredient of Mussels With Saffron Sauce

• 2 teaspoons saffron threads
• 1 tablespoon hot water
• 2 tablespoons extra virgin olive oil
• 300g shallots peeled finely chopped
• 5 garlic cloves finely chopped
• 2 cups 500ml dry white wine
• 4kg black mussels scrubbed bearded
• 1 1 4 cups 310ml thin cream
• 1 2 cup coarsely chopped flat leaf parsley

The Instruction of mussels with saffron sauce

• soak saffron in hot water in a small bowl heat oil in a large saucepan over medium heat add shallots and garlic and cook stirring for 5 minutes or until soft add wine and bring to the boil increase heat to high add mussels and cook covered stirring occasionally for 5 minutes or until mussels open transfer mussels to a heatproof bowl as they open to prevent overcooking set aside discard any unopened mussels
• bring liquid to the boil and cook for 15 minutes or until reduced to 2 3 4 cups 685ml strain into a large saucepan return half the strained shallots to the saucepan and discard the remainder add saffron and cream and bring to the boil stir through mussels to reheat
• divide mussels among shallow serving bowls pour over sauce and sprinkle with chopped parsley serve immediately

Nutritions of Mussels With Saffron Sauce

calories: 313 09 calories
calories: 22 grams fat
calories: 11 grams saturated fat
calories: 3 grams carbohydrates
calories: n a
calories: n a
calories: 20 grams protein
calories: n a
calories: 594 76 milligrams sodium
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calories: nutritioninformation