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4 pound Mussels, Scrubbed
2 tablespoon Butter
1 Onion, Minced
1 tablespoon Flour
8 ounce Cream
2 tablespoon Parsley, Fresh
1 tablespoon Mustard, Chive
1 pinch Saffron
½ teaspoon Coriander
In a large stock pan, heat 2 inches of water until boiling. Add mussels ,cover, and steam until they open. Remove and keep warm.
Retain 2 cups mussel liquid and reduce to 1/2 cup. Meanwhile, saute onions in butter. Add flour and whisk. Whisk in cream and season with freshly ground pepper. Add 1/2 cup reduced mussel liquid and cook 15 minutes. Add mustard, parsley, saffron soaked in 1 tb warm mussel liquid, and coriander. Serve mussels in cream sauce over rice or pasta.
2 tablespoon Butter
1 Onion, Minced
1 tablespoon Flour
8 ounce Cream
2 tablespoon Parsley, Fresh
1 tablespoon Mustard, Chive
1 pinch Saffron
½ teaspoon Coriander
In a large stock pan, heat 2 inches of water until boiling. Add mussels ,cover, and steam until they open. Remove and keep warm.
Retain 2 cups mussel liquid and reduce to 1/2 cup. Meanwhile, saute onions in butter. Add flour and whisk. Whisk in cream and season with freshly ground pepper. Add 1/2 cup reduced mussel liquid and cook 15 minutes. Add mustard, parsley, saffron soaked in 1 tb warm mussel liquid, and coriander. Serve mussels in cream sauce over rice or pasta.
