Mussels Fricassee With Leeks, Safron And Mustard

Recipe Ingredients

5 lbs	2270g / 80oz	Prince Edward Island mussels - scrubbed, debearded
1 cup	237ml	Dry white wine
4 tablespoons	60ml	Virgin olive oil
1		Celery rib - julienned
1		Leek - split, cleaned, (medium)
		And julienned
1		Red bell pepper - seeded, cored,
		And julienned
1/2 teaspoon	2.5ml	Saffron threads
1 1/2 cups	355ml	Heavy cream
2 tablespoons	30ml	Pommery mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Scallions - cut thin julienne
4		Bread - grilled

Recipe Instructions

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 12- to 14-inch 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.

This recipe yields 4 appetizer servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A12) - from the TV FOOD NETWORK

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