Mussels in Saffron-Cilantro Cream

1. 1

   Combine the cream and saffron in a medium saucepan, and bring to a boil.

2. 2

   Lower the heat and simmer for 10 minutes, or until the cream thickens.

3. 3

   Combine the mussels, wine, and garlic in a large pot over medium-low heat.

4. 4

   Cover and cook for 4 minutes, or until the mussels begin to open.

5. 5

   Remove from the heat.

6. 6

   Using a slotted spoon, transfer the mussels to a large bowl (discard any unopened mussels).

7. 7

   Add the saffron cream to the pot and stir in the tomatoes.

8. 8

   Bring the sauce to a boil over high heat.

9. 9

   Reduce the heat to medium and simmer for 5 minutes, or until the sauce thickens slightly.

10. 10

    Stir in the 1/4 cup cilantro, and season the sauce to taste with salt and pepper.

11. 11

    Pour the sauce over the mussels.

12. 12

    Sprinkle them with the remaining 1 tablespoon cilantro, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.