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Home -> On the Side -> Sauces
Ingredients (view qty in metric system instead) 1 pound mussels, scrubbed and debearded 1/2 cup white wine 1/2 tsp. saffron threads, crushed 3/4 cup heavy or whipping cream 1/2 cup canned crushed tomatoes with juice 1 tsp. minced garlic 1 bay leaf 1/8 tsp. cayenne 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. fresh lemon juice Directions Combine mussels and wine and cook until mussels are just beginning to open. Reserve mussels. Pour pan liquid into a 2 cup measuring cup. Stir in saffron and let stand 15 minutes. Add enough cream to equal 1 1/3 cups. Transfer to saucepan and add tomatoes, garlic, bay leaf and cayenne. Simmer until thickened, about 5 minutes. Stir in salt and pepper. Add mussels and heat through, approx. 2 minutes. Stir in lemon juice. Makes approx. 2 cups. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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