Cream Mussels with Saffron
This saffron spiced, rich and creamy sauce transforms mussels into a savory seafood dish. Serve immediately garnishing it with leaves of parsley.
800 g mussels
2 tbs cream milk
1/2 glass dry white wine
1 pinch of saffron
2 tbs parsley
1, Wash and clean the mussels carefully, let them open in a small metallic pot in a high temperature along with the white wine and two pinches of ground pepper.
2. In a small pot boil the two tbs of cream milk until it is reduced to 1/5 of the content, then add a pinch of saffron.
3. After the mussels are open, drain them, filter the juice (or broth), and add the cream with the saffron.