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Jim Coleman Recipes

Mussels with a Saffron Sauce over Linguini

For this recipe you will need:

Some white wine
A couple of shallots, chopped
A little saffron
Some salt
Just a touch of cream
A little bit of butter cut into small pieces
A small handful of chopped parsley and basil
As many cleaned and debearded mussels as you want for 6 people
Linguini for about 6 people

To prepare this recipe:

In a saucepan whisk together the wine with the shallots, saffron and salt. Put the pan over medium heat and reduce the liquid by about half. Add the cream and reduce it a little more. Remove the pan from the heat and whisk in the butter a little at a time.

Meanwhile, put a little water in a large pot and bring it to a boil. Add the mussels, cover, and cook until the shells open. Throw away any that refuse to open.

Cook the linguini to the al dente stage in a large pot of boiling water. Drain, and divide the pasta among individual serving bowls. Throw the parsley and basil into the saffron sauce, and stir. Ladle the sauce over the pasta, and top each serving with some mussels.

This recipe will serve 4 people.

©2005 WHYY