White Wine Cream Saffron Mussels with Leek

White Wine Cream Saffron Mussels with Leek

Prep Time: 2hrs    Cook Time: 8min  Ready In: 2hr & 8min

Serving Size: 2

INGREDIENTS

1 Shallot

3 Stock of Leek (we will be using the white part only)

8 Spring of Parsley (we will be using the leaf part and no stem)

1 Tbs Vegetable Oil

1 1/2 Cup Dry White Wine (TaraPaca 2009 Sauvigon Blanc, I just use what I have at home. You can use any dry white wine)

1/2 Cup Heavy Cream

1/4 Cup White Vinegar

2 lb of Mussles (Guideline 1lb per person. I have brought the Mussles at Superstore 2lb for $8.99. They are aslo available at Costco 5lb $11.99 but they do not always have it. Choose Mussles that are tightly closed, you do NOT want the broken, open or damaged ones.)

SIDE DISH (Parsley Butter Baguette)

1 Loaf of Baguette

1/2 Bunch of Parsley

1/4 Cup Butter (at room temp NOT melted)

Salt to taste

Black Pepper to taste

DIRECTIONS

Unwrap Mussels so they can breath. Keep the Mussels under running cold tap water. Rinse the mussels a couple of times. Soak mussels with cold tap water again but this time add 1/4 cup of white vinegar into the soak. Soak for at least 1/2hr this will allow mussels to spit out their sand and salt.

Cleaning Mussels: Most mussels have beard, you may remove them by a yank with your fingers. If they do not come out you can simply trim them with a pair of scissors. Sort of the dead mussels. Again the mussels should have a thigh seal, if they are open, you can simply give them a tap. If the shell close after the tap than the mussel is still good. If they are still open after the tap, discard mussel. All broken and damage mussels are also to be discard. Set all the good mussels aside.

Dice Shallot, slice leek about 1/4 inch  (thick white parts only). Pick the leaves of the 8 springs parsley.

I have used an All-Clad Duch Oven, but you may use any pot you have at home.

Heat the Duch Oven on medium, add vegetable oil. Throw in shallot and leek, and half the parsley sautee for 3minutes. Add in white wine and bring it to a boil. Add in the Mussels and put on the lid.

Cook Mussels for 7mintues and stir in cream and top with parsley and serve.

SIDE DISH:

Prep Time: 2hr    Cook Time: 3min     Ready In: 2hr 3min

Put the room tempature butter and 1/2 bunch parsley leaves into a blender. I have used the Magic Bullet, but any food processor will do. Blend the butter and parsley together into a paste. Add salt and pepper to your taste.

Cool the parsley butter in the freezer for about 2hr.

Spread parsley butter onto slice baguette and enjoy with mussels!!