Steamed Mussels with Lemon-Saffron Sauce

Steamed Mussels with Lemon-Saffron Sauce
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  • 2 large egg yolks
  • 2 tablespoons Cognac or brandy
  • 3 tablespoons fresh lemon juice
  • 40 mussels
  • 2 large shallots
  • 1 pinch saffron threads
  • ½ cup crème fraîche
  • + 3 more ingredients
    • 1 cup dry white wine
    • Fresh chives
    • 1 ½ tablespoons butter

Whisk crème fraîche and egg yolks in medium bowl to blend. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until soft, about 3 minutes. Remove skillet from heat. Add Cognac and ignite with match. Let flames burn out; whisk in lemon juice and saffron. Set both mixtures...

View full recipe at Epicurious


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