Rating: 3.83 stars
36 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1

This dish is based on classic moules mariniere, with a bit of cream added.

Martha Stewart Living, August 2005

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Servings:
4
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Ingredients

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Directions

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  • Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron, if desired, and wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)

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  • Remove mussels with a slotted spoon. Transfer to a bowl; cover. Strain cooking liquid; discard solids. Return liquid to pot; bring to a boil. Add cream; reduce to a simmer; cook until slightly thickened, about 3 minutes. Divide mussels among 4 bowls. Add sauce; serve.

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Reviews (1)

36 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
01/10/2013
I made it for dinner and it was Delicious ... when i made the sauce i added a tablespoon of cornstarch to make it thick and i tossed 1 cup of cooked pasta with it ..It ended up super duper Delicious :)