Prep 5 mins
Cook 10 mins
adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce.
- in a heavy pot with a lid heat olive oil.
- add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes.
- add wine and bring to a boil.
- stir in cream, pepper and mussels.
- cook, covered, until mussels start to open, 6-8 minutes.
- discard any unopened mussels, then stir parsley into finished dish.
Excellent mussell recipe! Great to serve to guests! I served over fresh pasta.
Nice, nice, Chia!! Usually I make mussels without a recipe, but I thought, tonight, well, there are so many recipes on F.com, why not actually choose one ...?! I liked yours because I wanted to use wine and cream. And, surprise, I did have the precious saffron!! Lovely, with an artisanal bread, and a fancy green salad as starter. I had 2 lbs of mussels (whole, in shell, as we are only 2 diners)). I would like to advise that, is you are using the full 4 lbs, maybe increase the wine and cream to 1 1/2 cups each. Anyway, thanks for a great main meal! It is high summer here in South Africa, and we are not in the mood for heavy red meat main dishes! Thanks!!!
Oh my goodness! These were amazing! I added garlic and some fresh lemon juice per personal prefrence. My hubby doesn't like mussels, (oh well...more for me!) so I doubled the cause, used half for shrimp and put atop angel hair pasta. He loved it! I loved my mussels even more! We both thought it was better than going to any restaurant we could think of! Thanks! I already purchased more mussels!