Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating
Recipe by Coastal Living October 2003

Gallery

Credit: Caroline Kopp

Recipe Summary

Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove beards on mussels, and scrub shells with a brush. Discard any opened or cracked mussels.

    Advertisement
  • Melt butter in a large saucepan; add shallots and garlic. Sauté 3 minutes or until translucent. Add wine; bring to a boil. Add mussels; cover and cook 5 minutes, shaking saucepan occasionally. Remove mussels with a slotted spoon when they open, discarding any that remain closed; set aside.

  • Add fish stock and next 6 ingredients to saucepan; simmer, uncovered, 15 minutes over medium heat. Strain, separately reserving both cooking liquid and vegetables. Discard bay leaf.

  • Add saffron to 1 tablespoon warm water; cover and steep 2 minutes.

  • Heat cream in a saucepan over medium heat until very warm (do not boil). Add saffron mixture to cream. Stir in reserved cooking liquid, salt, and pepper.

  • Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Place 3 shelled mussels and 3 unshelled mussels on top of vegetables. Ladle warm broth over vegetables and mussels. Serve immediately.

Advertisement
Advertisement