Linguine with Saffron Mussels
Linguine with Saffron Mussels
Ingredients
- 3/4 cup (180 ml) white wine
- 3/4 cup (180 ml) chicken broth
- 2 bay leaves
- 1 kg mussels, cleaned and trimmed
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) saffron
- 1/2 cup (125 ml) 35% cream
- 375 g linguine, cooked and warm
- Salt and pepper
- Chopped Italian parsley for garnish
Instructions
- In a saucepan, bring the wine, broth and bay leaf to a boil. Add the mussels. Cover and cook for about 5 minutes on medium-high heat until the mussels open. Discard the mussels that do not open.
- Strain the broth and set aside. Shell the mussels and set aside.
- In the same pan, soften the onion and garlic in the oil.
- Add the broth and saffron. Reduce for 2 minutes and add the cream. Simmer for 2 minutes. Add the pasta and mussels. Adjust the seasoning.
- Garnish with parsley.
Linguine with Saffron Mussels