Creamy Mussels


  • 2 tablespoon olive oil
  • 2 thinly sliced shallots
  • Pinch of saffron, (optional)
  • 1 1/2 cups dry white wine
  • 1kg mussels
  • 2/3 cup cream



  1. Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron, if desired, and wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
  2. Remove mussels with a slotted spoon. Transfer to a bowl; cover. Strain cooking liquid; discard solids. Return liquid to pot; bring to a boil. Add cream; reduce to a simmer; cook until slightly thickened, about 3 minutes. Divide mussels among 4 bowls. Add sauce; serve.
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