| Yield | |
|---|---|
| Source | Martha Stewart Living, August 2005 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Martha Stewart Living, August 2005 |
| Prep time | 45 minutes |
| 2 | Tablespoon | Olive Oil |
| 1⁄2 | Cup | Shallots (thinly sliced, about 2) |
| 1 1⁄2 | Cup | White Wine |
| 3 | Pound | Mussels (scrubbed and debearded) |
| 2⁄3 | Cup | Heavy Cream |
| Pinch | Saffron |
1.Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron and wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
2.Remove mussels with a slotted spoon. Transfer to a bowl; cover. Strain cooking liquid; discard solids. Return liquid to pot; bring to a boil. Add cream; reduce to a simmer; cook until slightly thickened, about 3 minutes. Divide mussels among 4 bowls. Add sauce; serve.