Mussels With Saffron Cream

Name: Mussels With Saffron Cream
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dry white wine; 2 Tbsps chopped fresh flat leaf parsley; 4 servings fresh ground black pepper, to taste; 237 milliliters heavy cream; 2 kilograms mussels, cultivated; 3 Tbsps olive oil; 1 large onion, sliced; 0 teaspoons crushed saffron thread; 1 teaspoons salt

You can never have too many hor d'oeuvre recipes, so give Mussels With Saffron Cream a try. Watching your figure? This gluten free, primal, and pescatarian recipe has 558 calories, 29g of protein, and 38g of fat per serving. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 15 minutes. Head to the store and pick up wine, olive oil, heavy cream, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Ingredients

Servings:

237milliliters

dry white wine 2Tbsps

chopped fresh flat leaf parsley 4servings

fresh ground black pepper, to taste 237milliliters

heavy cream 2kilograms

mussels, cultivated 3Tbsps

olive oil 1large

onion, sliced 0teaspoons

crushed saffron thread 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.