1. Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat. 2. Add mussels to pan and steam, covered, for about 3 minutes or until the shells open. 3. Remove mussels from the sauce pan, draining liquid back into the pot. 4. Discard any mussles that do not open. 5. Divide mussels among individual serving bowls and set a side. 6. Strain cooking liquid and return to sauce pan. 7. Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken. 8. Pour sauce over mussels in the serving bowls and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
