Chestnut Free Mussels with Saffron Cream
Total time30 min
Prep time15 min
Cook time15 min
4.8(5)
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Learn more →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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