Adapted from The Seafood Cookbook, Pierre Franey and Bryan Miller (1986 Times Books)
Ingredients
- •3 tablespoons unsalted butter
- •¼ cup chopped shallots
- •¼ cup chopped onion
- •1 teaspoon chopped garlic
- •½ teaspoon saffron threads
- •2 quarts mussels, well-scrubbed with beards removed
- •Tabasco sauce, to taste
- •¼ cup finely chopped fresh parsley leaves
- •1½ cups dry white wine
- •2 cups heavy cream
- •1 cup light cream
- •Salt and freshly ground black pepper, to taste
Preparation
Melt the butter in a soup pot over medium-high heat. Add the shallots, onion, garlic, and saffron. Cook, stirring, for about 3 minutes. Add the mussels, Tabasco, parsley, and wine. Cover and cook until the mussels have opened, about 5 minutes.
Add the creams to the cooking liquid and bring to a boil. Season with salt and pepper. If necessary, keep warm over low heat.