Mussels with Saffron Cream

Total time30 min

Prep time15 min

Cook time15 min

4.8

(5)

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Ingredients

4 servings

For the mussels

¼ tsp saffron threads
2 tbsp warm water
2 tbsp garlic-infused oil
6 scallions, green tops only, thinly sliced (white parts discarded)
1 cup dry white wine
4 lb fresh mussels, scrubbed and debearded

For the sauce

¾ cup heavy cream
1 tsp dijon mustard
1 tbsp fresh lemon juice
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
gluten free bread, for serving (optional)

Instructions

1
Combine the saffron threads and warm water in a small bowl and let steep for 5 minutes, until the water turns a deep golden-orange.
2
Discard any mussels that are cracked or that remain open after a firm tap on the counter.

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