Moules au Safran

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Heat in a sauté pan three tablespoonfuls of olive oil, add one small onion chopped, and two leeks (white part only) cut in thin pieces; cook for a few minutes, then add two tomatoes cut in pieces, chopped garlic, a bouquet of thyme and bay leaves, a pinch of saffron, and two glassfuls of dry white wine, salt, and coarsely broken pepper. Let all this reduce.

Add mussels carefully cleaned, put the lid on, and toss them occasionally; they will soon open, keep them on a slow fire five minutes more, remove them, take them out of the shells, and pour over them the stock through a strainer. Serve with chopped parsley, cold, as hors d’œuvre.