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. Bon Appetit April 1995 Per serving: 1614 Calories (kcal); 86g Total Fat; (52% calories from fat); 99g Protein; 73g Carbohydrate; 440mg Cholesterol; 2563mg Sodium Food Exchanges: 1 Grain(Starch); 13 Lean Meat; 5 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1079g)|
|Recipe Makes: 1|
|Calories from Fat: 468 (41%)|
|Amt Per Serving||% DV|
|Total Fat 52g||69 %|
|Saturated Fat 24.9g||124 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 317.1mg||98 %|
|Sodium 2419.6mg||83 %|
|Potassium 2947.6mg||78 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 53.6g|
|Protein 95.5g||136 %|
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Calories per serving: 1132
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