Mussels in saffron cream sauce

Name: mussels in saffron cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg Mussels ready to cook; 1 envelope saffron threads; 3 bunch onions; 1 clove garlic; 25 g butter; teaspoon curry powder; teaspoon chili powder; 1 dl White wine wine category 2; 1 dl cook's cream package `2 dl

A tasty recipe. The starter contains the following ingredients: fish, mussels (roastlaar), saffron threads, spring onions, garlic, butter, curry powder, chilli powder, white wine (wine category 2) and cook cream (package `2 dl).

Ingredients

Kitchen Stuff

aluminium foil

Directions

Wash mussels under running water.
Mussels that do not close after a firm knock and remove broken ones.
Place mussels in a large pan and heat them over a high heat in approx.
5-7 minutes until all mussels are open.
Meanwhile saffron threads for about 5 minutes in a bowl with 1/2 dl of hot water.
Clean the forest onions and cut into rings.
Garlic peel and finely chop.
Mussels with scrape in bowl and keep warm under aluminum foil or in oven.
Keeping mussel moisture.
Melt butter in a frying pan.
Fry the spring onion and garlic very gently for 3-4 minutes.
Add curry powder.
Stir in chilli powder, wine and saffron with liquid.
Add mussel liquor and reduce the heat for 2-3 minutes on a high heat.
Stir in the cream and heat the sauce for approx.
1 minute.
Spread mussels over four warm dishes or deep plates, pour sauce over them.
Serve immediately..