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Add a photoMussles a re a favourite every where, but especially in the north of France, Belgium and Flanders.
The safran adds an exaotic note to this simple delicious recipe:
Safran Cream Mussles!
Ingredients
- Mussles: 3 litres/2.5 kg
- Safran: a few filaments
- 1 very fresh egg
- Dry white wine: 150ml
- Fresh cream: 200 ml
- Garlic: 1 clove (peeled)
- Bouquet garni
- Salt (to taste)
- Pepper (to taste)
Directions
- -Brush and clean mussles under running cold water twice.
- -Drop the mussles inside a wrought iron dish (le Creuset style) with the wine, garlic, andbouquet garni. Add salt and pepper. Cover and cook on a medium-high fire. Shake mussles around regularly for uniform cooking. Cook until all mussles are open. It will take about 10 minutes.
- -Drain them over a bowl. Filter the âjuicesâ.
- Take mussles out of their shells.
- Take the
- -Heat the juices with the fresh cream and safran added on a medium-low fire, stirring all the time. Check taste and season if needed.
- -Separate yolk from white. (store egg white for another recipe).
- in a separate bowl whisk the egg yolk with a little of the safran cream.
- -Away from the fire, pour all the juices and the egg yolk into the wrought iron dish. Mix well. Put dish over ow mediumfire again.
- -Put back the mussles inside the dish as soon as the sauce is hot enough.
- -Serve the mussles as soon as they are hot enough into bowls or deep plates.
- Serve either as a starter or with rice (steam or buttered)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 96 | 65% |
| Total Fat 10.89g | 14% |
| Saturated Fat 6.44g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 38mg | 2% |
| Potassium 116mg | 3% |
| Total Carbs 3.17g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.46g | 0% |
| Protein 2.82g | 5% |
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