Even though saffron is a Spanish spice (and the world’s most expensive one), it is often used in Mexican cuisine. I use it in this cream sauce for a richer, more flavorful alternative to the very popular mussels marinara. You can find bagged mussels, already scrubbed and debearded, at most markets. Be sure to discard any mussels with broken and open shells before you cook them, and any that don’t open after they’ve been cooked.

　　

Ingredients

serves 4

　　1 1/2 cups heavy cream

　　1 teaspoon saffron threads, crushed

　　2 pounds mussels, scrubbed and debearded

　　3/4 cup dry white wine

　　2 garlic cloves, minced

　　1 cup canned crushed tomatoes in puree

　　1/4 cup plus 1 tablespoon chopped fresh cilantro

　　Salt and freshly ground black pepper

　　

Step 1

Combine the cream and saffron in a medium saucepan, and bring to a boil. Lower the heat and simmer for 10 minutes, or until the cream thickens.

　　

Step 2

Combine the mussels, wine, and garlic in a large pot over medium-low heat. Cover and cook for 4 minutes, or until the mussels begin to open. Remove from the heat. Using a slotted spoon, transfer the mussels to a large bowl (discard any unopened mussels).

　　

Step 3

Add the saffron cream to the pot and stir in the tomatoes. Bring the sauce to a boil over high heat. Reduce the heat to medium and simmer for 5 minutes, or until the sauce thickens slightly.

　　

Step 4

Stir in the 1/4 cup cilantro, and season the sauce to taste with salt and pepper. Pour the sauce over the mussels. Sprinkle them with the remaining 1 tablespoon cilantro, and serve.

　　Fresh Mexico