mussels-with-leeks-saffron-and-cream-401.json

{
    "directions": [
        "Melt butter in heavy large deep skillet over medium-low heat. Add leeks and saut\u00e9 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."
    ],
    "ingredients": [
        "2 tablespoons (1/4 stick) butter",
        "2 large leeks (white and pale green parts only), thinly sliced",
        "4 dozen mussels, scrubbed, debearded",
        "1 cup dry white wine",
        "8 fresh parsley sprigs",
        "10 saffron threads, crushed",
        "1/2 cup whipping cream",
        "2 tablespoons minced fresh parsley"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Shellfish",
        "Appetizer",
        "Quick & Easy",
        "Mussel",
        "Saffron",
        "Leek",
        "California",
        "Sugar Conscious",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Mussels with Leeks, Saffron and Cream",
    "url": "http://www.epicurious.com/recipes/food/views/mussels-with-leeks-saffron-and-cream-401"
}