Name: Mussels with Leeks, Saffron And Cream
Ingredients: 2 tb Butter; (1/4 stick); 2 lg Leeks; (white and pale; ; green parts only),; ; thinly sliced; 4 Dozen mussels; scrubbed, debearded; 1 c Dry white wine; 8 Fresh parsley sprigs; 10 Saffron threads; crushed; 1/2 c Whipping cream; 2 tb Minced fresh parsley

Most North American Christians have things so good right here in this world that they don’t really know what it is to long for heaven. God has blessed us with an abundance of earthly comforts – more than any prior generation in history. There is a danger that we become so comfortable in this life that we forget we are but strangers and pilgrims in this world. Like Abraham, we’re supposed to think of ourselves as vagabonds here on earth, looking for a city with eternal foundations, whose builder and maker is God (Heb. 11:10)… I often meet Christians who live as if heaven would be an unwelcome intrusion into their busy schedule – an interruption of career goals or holiday plans.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy	Dutch	April 1995	1	servings

INGREDIENTS

2	tb	Butter; (1/4 stick)
2	lg	Leeks; (white and pale
		; green parts only),
		; thinly sliced
4		Dozen mussels; scrubbed, debearded
1	c	Dry white wine
8		Fresh parsley sprigs
10		Saffron threads; crushed
1/2	c	Whipping cream
2	tb	Minced fresh parsley

INSTRUCTIONS

Melt butter in heavy large deep skillet over medium-low heat. Add leeks and
saute until tender, about 8 minutes.
Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and
cook over high heat until mussels open, about 6 minutes. Using tongs,
transfer mussels to large bowl, discarding any that do not open. Strain
mussel juices into skillet containing leeks. Add saffron and cream to
skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in
minced parsley. Season with salt and pepper. Add mussels and any
accumulated juices to skillet. Stir over medium heat until heated through,
about 2 minutes. divide mussels among 4 bowls; pour sauce over.
4 main course servings or 8 appetizer servings.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 1614 Calories (kcal); 86g Total Fat; (52% calories from fat);
99g Protein; 73g Carbohydrate; 440mg Cholesterol; 2563mg Sodium Food
Exchanges: 1 Grain(Starch); 13 Lean Meat; 5 Vegetable; 0 Fruit; 13
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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