Recipe - Mussels In Saffron Sauce

One fourth cup Minced shallots
1 One fourth Stick unsalted butter
4 pound Mussels; cleaned
1 cup Dry white wine
1 1/3 cup Heavy cream
One fourth teaspoon Saffron threads
Lemon juice to taste
White pepper to taste
3 Egg yolks
2 tablespoon Parsley; chopped
1 teaspoon Tarragon
1 teaspoon Chervil

In heavy kettle saute shallots in One half stick butter until soft. Add mussels
& wine. Steam mussels over high heat until open (56 Min). Remove mussels,
shell & place in buttered gratin dish. Cover. Strain cooking liquid through
cheesecloth into saucepan, reserving 3 tbs. Reduce again until slightly
thickened. Whisk in remaining butter a tablespoon at a time. Strain sauce
through a sieve into bowl. Add saffron, lemon juice and pepper. Heat egg
yolks with reserved mussel liquid until hot, stirring constantly. Whisk
into saffron sauce and add herbs. Pour over mussels and brown quickly under
broiler. Serve in soup bowls with french bread.

RICH BUT DELICIOUS. FOLLOW WITH

SIMPLE DISHES.

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.