Gratin mussels with saffron and chives

Name: gratin mussels with saffron and chives
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 bin fresh mussels 2 kg; 2,5 dl dry white wine; 2 threads of saffron; 2 cups creme fraiche à 125 ml; 1 mespoint cayenne pepper; salt; bag chives à 25 g; 1 tablespoon lemon juice; 2 teaspoons French mustard

A tasty recipe. The starter contains the following ingredients: fish, fresh mussels (2 kg), dry white wine, saffron threads, crème fraiche (à 125 ml), cayenne pepper, salt, chives (à 25 g), lemon juice and French mustard.

Ingredients

Kitchen Stuff

small low oversales

Directions

Wash mussels thoroughly in a container with cold running water. Remove broken shells. Place mussels in a large pan and add white wine. Mussels covered in 5 to 8 minutes cook over high heat until all the shells are open. Pan shake well once in a while. Remove mussels from pan, remove unopened shells and keep mussel moisture. Let mussels cool slightly, remove from shells and spread over four baking trays. Place mussels in a cool place until cooked. Heat the spruce threads briefly in a dry skillet until they feel hot, do not burn. Sautéed saffron threads with 2 tablespoons of mussel liquid over low heat to boiling point. Mix the crème fraîche and gently reduce the sauce to about 2/3. Saffron sauce to taste with cayenne pepper, lemon juice, mustard and salt. Withdraw a few sprigs of chives for garnish, finely chop the rest of the chives over the sauce and mix. Put the saffron sauce into a cool place until cooked.
Preheat the grill to the highest setting. Saffron sauce spread over dishes with mussels. Scale the dishes about 10 cm under the hot grill for about 5 minutes until golden brown. Remove dishes from grill and garnish with sprigs of chives. Tasty with country bread.