Mussles 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: For persons
-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)
RECIPE:
-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 “juices”.
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)
Enjoy with a strong white wine!
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This meal looks so fancy!! Especially with the safran!
Dear Krissy!
Greetings!
The safran is the point, indeed!
Cheers,
Robert-Gilles
Hi Robert-Giles: Another great looking recipe. I’d like to email you about a link from my site, but I can’t find an address for you anywhere. Would it be possible for you to contact me? Merci.
Cheers, Kim!
Sending you the address at once!
Robert-Gilles
Dear Robert,
What a coincidence! I baked mussels with bbq sauce yesterday for dinner ! If I came back here to deool I would have cooked it your style. Nice one! Slurps!
Regards,
Elin
Well, well! LOL
I just had some Japanese mussels with a light brown sauce and a bite last night at a local new restaurant and went crazy for them, now yours have me drooling Robert!
Hope you are well…
Cheers, Elizabeth!
Robert-Gilles
Mmmmm…i love mussels. Looks delicious simmering in the broth. Hand me a bowl of rice, please!!
Plain rice or buttered rice?LOL
This looks fabulous! Love mussels and eat them often, usually Italian style (as a saute di cozze). The combination of mussels with a creamy sauce sounds wonderful. Belgian, no?
They are Belgian in orgin of course. Just added a little sapnish touch!LOL