Ingredients
- 2 cups white wine
- ½ cup water
- 2 tablespoons fresh lemon juice
- 5 pounds mussels, scrubbed, beards removed
- 2 teaspoons unsalted butter
- 4 medium leeks, halved lengthwise and thinly sliced crosswise
- 2 carrots, peeled and cut into 1/4-inch dice
- 2 cups red potatoes, cut into 1/4-inch dice
- 2 cups whole milk
- ½ cup heavy cream
- ¼ teaspoon saffron threads
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- ¼ cup fresh basil leaves, cut crosswise into thin strips
- Nutritional Information
Nutritional analysis per serving (4 servings)
863 calories; 30 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 75 grams protein; 216 milligrams cholesterol; 2905 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six first-course or four main-course servings
Preparation
- Place 1 cup of wine, the water and the lemon juice in a large pot and bring to a boil. Lower heat, add the mussels, cover and steam, shaking the pot from time to time, until the mussels open, about 7 minutes. Set aside until cool enough to handle. Pull the mussels from the shells and refrigerate. Reserve the broth.
- Melt the butter in a large, wide pot over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the carrots and potatoes and cook for 4 minutes longer. Add the mussel broth and the remaining wine and simmer for 15 minutes.
- Turn the heat to low and stir in the milk and cream. With the liquid barely at a simmer, cook for 30 minutes. Stir in the saffron and cook for 5 minutes longer. Add the mussels, salt and pepper and cook just until the mussels are warmed. Ladle into bowls and garnish with the basil. Serve immediately.
1 hour 15 minutes
Dining and Cooking