Added by thefoodproject | Fri 04 Feb 2011 @ 19:55
Mussels on the casserole with crocus sauce. A recipe from Greece islands.
1,5 kg fresh mussels
1/2 glass sweet white wine
1/2 glass milk cream
1 gr crocus
40 gr butter
1 tsp finely cut parsley
1 lemon (juice)
1 1/2 glass of water
We clean well the mussels with an iron brush. We put then under fresh running water and we throw away the broken ones.
Put the butter in a casserole and saute the garlic, finely cut. Add the mussels and after 5 minutes in medium heat, add the wine. Leave for a minute or two for the alcohol to evaporate.
Add the water, the parsley, salt, pepper and let them boil for 7 minutes. We take out the mussels from the casserole and throw away those that didn\\\'t open.
We take the stock from the casserole and we put it on a smaller casserole.
Boil it until the half of its quantity evaporates, add the crocus and boil in low (very low) heat for two (2) more minutes.
Remove from fire and at the same time add the milk cream and lemon juice. Add the butter and mix well.
Try the seasoning and add more if you like.
Serve the half mussels with sauce inside...
Ready to eat...
A recipe from Greece and its islands...