Mussels saffron sauce
Ingredients
Features
Description
Mussels Wash and pat dry. Saffron pour 2 tablespoons of boiling water.
Shallots peel and chop. Put in a cast-iron pot 4 liter, add the vinegar and pepper, place over high heat. When the vinegar has evaporated, add the mussels. Heat for 5-6 minutes, until the mussels will not reveal. Fold in the sieve.
stand out from the mussel juice is heated on the fire until it is reduced in volume by half, then add the cream and saffron water. Heat for 1 minute Add the herbs and place the mussels in the sauce. Stir for 30 seconds and serve immediately.
Translated by site: wday.ru
