Whitewashed blue mussels with saffron sauce

Ingredients for Whitewashed blue mussels with saffron sauce

Instructions for Whitewashed blue mussels with saffron sauce

To prepare the Whitewashed blue mussels with saffron sauce recipe, please follow these instructions:

Prepare the mussels by washing them and remove if necessary. Beard (some gripping-dimmers, on the flat side of the mussel.).

REMEMBER !!! Make sure the mussels are alive: If they are open before steaming, then knock them to the table, if they do not close then throw them. If they have not opened after vaporization then discard them. The method is easy and safe, but if it is not done, the result can be disastrous!

Chop onion, garlic, celery and golden sauce and sauté in oil in a large pot. Add wine, rosemary, thyme, laurel and pepper and let it boil a couple of minutes. Add the mussels and let them steam until they have opened (5-8 minutes). Take them off and keep them warm.

Add 1 dl of soup from the mussels and boil it in a small saucepan with the saffron. Add the cream and let it boil a little. Season with salt and pepper.

Spread the mussels in four deep plates, pour the sauce over and sprinkle with parsley.

tips:
Sift and freeze the remaining portion of the soup, as it is superb as a fund for a fish sauce. Always use flax mussels, as the trawling method is quite hard for the marine environment. As a bonus, it is also easier to clean as they are not in contact with the seabed.