| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
April 1995 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Butter, 1/4 stick |
| 2 |
|
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 |
T |
Minced fresh parsley |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
13
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; Converted by MM_Buster v2.0n.
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