| 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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