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Suggest a better descriptionPut the wine, shallots, onion and saffron in a 5-quart stainless steel pot and bring to a boil. Cook 5 minutes. Add the clam juice and return to boil. Add the mussels, cover the pot and cook 5 to 6 minutes. Toss the mussels to bring those on the bottom of the pot to the surface. Cover the pot and cook 8 to 10 minutes over low heat. Place a colander in a large pan and pour the contents of the pot into the colander. Reserve the mussels, discarding any that did not open. Strain the broth through a sieve lined with cheesecloth into a 2-quart stainless steel saucepan. Bring the broth in the saucepan to a boil. Reduce the heat to simmer. Combine the egg yolks and cream in a small bowl and whisk together. Add 1 cup broth to the eggs, whisking as liquid is added. Pour the egg mixture into the remainder of the simmering broth, whisking gently. Return to a boil. Remove from heat. Season with salt, pepper and cayenne pepper to taste. Remove the mussels from their shells. Discard the shells. Place 5 to 6 mussels in each of 6 heated soup bowls. Pour the liquid over the mussels and serve at once. JEAN PAUL RESTAURANT FRANCAIS EAST WISCONSIN AVENUE, MILWAUKEE WINE: SANCERRE 1979 From the
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 330 | ||
Calories from Fat: 250 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 1132.5mg | 348 % | |
Sodium 48mg | 2 % | |
Potassium 121.3mg | 3 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.2g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 330
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