Mussels With Saffron Cream (Moules Au Safron)

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READY IN: 20mins
Recipe by R. Warren Meddoff

This is a variation of a classic French recipe. Easy and very good. Found the original recipe in one of Craig Claiborne's cookbooks. CAUTION! Work twice as good as oysters on men. NATURAL VIAGRA!!!!

Ingredients Nutrition


  1. Scrub the mussels thoroughly, discard any open ones and set aside.
  2. Melt the butter in a kettle and add the leeks, onions, garlic and shallots.
  3. Cook for about 1 minute and then add the Saffron.
  4. Cook about 2 minutes, stirring, and add the vinegar and mussels.
  5. Add salt and pepper to taste and cover tightly.
  6. Cook for about 1 minute.
  7. Add the parsley and cream and cover.
  8. Cook about 5 minutes, or until the mussels open.
  9. Serve in hot soup bowls with warm crusty bread for sopping up the sauce.

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