Stéphane Reynaud

Moules à la Crème de Safran

Mussels in Saffron Cream

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Mussels 4 kg
  • Garlic 6 cloves
  • French shallots

Method

  1. Prepare and cook the mussels as per the previous recipe.
  2. Remove the mussels from their shells (keep 30 in the shell for decoration) and reserve the cooking juices. Add the cream and saffron to the juices, and cook for 10 minutes with half the shelled mussels. Purée this mixture and strain through a chinois.
  3. Heat the rest of the mussels in the s