Recipe - Mussels Fricassee With Leeks Saffron And Mustard

5 pound Prince edward island
mussels; scrubbed and
debearded
1 cup Dry white wine
4 tablespoon Virgin olive oil
1 Rib celery; julienned
1 md Leek split cleaned;
julienned
1 Red bell pepper seeded
cored; julienned
One half teaspoon Saffron threads
5 One half cup Heavy cream
2 tablespoon Pommery mustard
4 Scallions; julienne

Place mussels in a large pot with white wine and cook covered until all the
mussels are open, about 5 to 8 minutes (those that are still closed after 8
minutes are dead and should be discarded). Remove mussels and allow to
cool. Strain liquid and reserve. Finely julienne the vegetables. Carefully
shuck mussels, leaving whole.

In a 12inch to 14inch saute pan, heat oil until smoking. Add celery, leek,
red pepper and saffron and cook until softened, about 4 to 5 minutes. Add
cream and mustard and bring to a boil. Add mussels and strained cooking
liquid and return to boil. Season with salt and pepper, sprinkle with
scallions and serve in soup bowls with grilled bread on the bottom of each
bowl.

Yield: 4 as appetizer

Notes: Recipes for #ME1A12 Copyright Mario Batali 1997. All rights
reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A12

Posted to MCRecipe Digest V1 #1023 by Sue suechef@sover.net on Jan 19,
1998