Mussels with Leeks, Saffron and Cream

1. 1

   Melt butter in heavy large deep skillet over medium-low heat.

2. 2

   Add leeks and saute until tender, about 8 minutes.

3. 3

   Combine mussels, wine and parsley sprigs in large Dutch oven.

4. 4

   Cover and cook over high heat until mussels open, about 6 minutes.

5. 5

   Using tongs, transfer mussels to large bowl, discarding any that do not open.

6. 6

   Strain mussel juices into skillet containing leeks.

7. 7

   Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes.

8. 8

   Stir in minced parsley.

9. 9

   Season with salt and pepper.

10. 10

    Add mussels and any accumulated juices to skillet.

11. 11

    Stir over medium heat until heated through, about 2 minutes.

12. 12

    divide mussels among 4 bowls; pour sauce over.

* Per serving · 4 servings · Values may vary.

No additional tips available.