Recipe for Mussels with Leeks, Saffron and Cream 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 tbl Butter, (1/4 stick)
2 lrg Leeks, (white and pale green parts only), thinly sliced
4 doz mussels, scrubbed, debearded
1 cup Dry white wine
8 x Fresh parsley sprigs
10 x Saffron threads, crushed
1/2 cup Whipping cream
Instructions:
Instructions: Melt butter in heavy large deep skillet over medium-low heat. Add leeks and saute until tender, about 8 minutes.

Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.

4 main course servings or 8 appetizer servings.

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