Mussels with Saffron Cream Sauce

By hanley89

Serve with crusty french bread

Ingredients

• 4 dozen mussels, debearded and cleaned
• 1/2 cup dry white wine
• 2 shallots , chopped
• 1 cup heavy cream
• 3 tbsp fresh lemon juice
• Pinch of saffron
• 1 tsp kosher salt
• Table grind pepper to taste

Preparation

Step 1

1.Put Mussels in a large pot with white wine, shallots, salt and pepper. Cover and cook over high heat, shaking the pot a few times until all the mussels have opened. Remove the mussels with a ladle into a large bowl, discarding any that have not opened and cover with aluminum foil to keep warm
2. Strain the liquid remaining into a saucepan over medium heat, add the cream to the reserved liquid and cook until the sauce is a slightly thick consistency. Add the saffron and lemon. Add more salt and pepper if needed
3. Pour over mussels and serve with crusty french bread