Cream of Mussels with SaffronTheWorldWideGourmet.com
Total time: 15 to 30 min
Prep time: 5 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:212.2 kcal
Proteins:10.5 g
Fats:14.9 g
Carbohydrate:5.3 g
Fibers:0 g
Sugar:0.2 g
Cholesterol:70.6 mg
Sodium:164.2 mg
Calcium:40.5 mg
Energy:1309 kcal
Proteins:64.5 g
Fats:91.7 g
Carbohydrate:32.5 g
Fibers:0.1 g
Sugar:1.3 g
Cholesterol:435.5 mg
Sodium:1012.6 mg
Calcium:249.7 mg
SIMILAR RECIPES
Cream of Cauliflower Soup with Toast Fingers
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
10
.
500
ml
white wine
1000
ml
heavy cream (35%)
1000
g
mussels
2
ml
saffron
30
ml
cornstarch
2
cloves of garlic
salt and pepper
METHOD
- in a saucepan, steam the mussels with white wine and garlic; remove the mussels once they open up, about 5 minutes;
- dissolve the cornstarch in the cream; add to the pan with a pinch of saffron;
- simmer for a few minutes until the liquid thickens and becomes creamy;
- return the shelled mussels to the liquid just long enough to heat them through;
- season with salt and pepper; serve hot.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
An original recipe from Patrick Mathey. Originally from Dijon, he has lived for a long time in Quebec.
He first made his mark at the Péché Mignon restaurant in Ste. Anne de Bellevue before moving to the Magdalen Islands, where he obtains his products directly from the sea.
Tips
- if you want to lighten the cream of mussels by using milk instead of cream, double the quantity of cornstarch;
- cornstarch gives a lighter, more refined texture than flour
