MUSSELS WITH LEEKS, SAFFRON AND CREAM
2 large leeks, thinly sliced
4 dozens mussels,
1 cup dry white wine
8 parsley sprigs
saffron threads, crushed
1/2 cup whipping cream
2 tablespoons fresh
Melt butter in large heavy deep skillet. Add leeks
and saute until tender.
Combine mussels, wine and parsley sprigs in Dutch
oven. Cover and cook over high heat until mussels open. Transfer mussels to a
bowl, discarding any that do not open.
Strain mussel juice into skillet
containing leeks. Add saffron and cream; boil until reduced to sauce
consistency. Stir in minced parsley. Season with salt and pepper.
mussels and any remaining juices to skillet. Stir and heat through.