Steamed Mussels with Cream, Saffron and Mint from James Peterson

Name: Steamed Mussels with Cream, Saffron and Mint from James Peterson
Ingredients: 50 to 60 small cultivated mussels (about 2 pounds [900 g]); 1 cup [250 ml] dry white wine; 2 medium-size shallots, chopped fine; 1 small clove garlic, chopped fine, crushed to a paste with the side of a chef’s knife; 1 cup [250 ml] heavy cream; 1 pinch saffron threads, soaked for 30 minutes in; 1 tablespoon of water; 25 fresh mint leaves; teaspoon olive oil; Pepper; Crusty French bread sliced into 1 inch thick pieces

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“It looks beautiful,” I said to Suzen. “The smell is great.” “Try one,” she dared me. I passed. Allergies. My next mussel is her next inheritance. It was Valent

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Ingredients

50 to 60 small cultivated mussels (about 2 pounds [900 g])
1 cup [250 ml] dry white wine
2 medium-size shallots, chopped fine
1 small clove garlic, chopped fine, crushed to a paste with the side of a chef’s knife
1 cup [250 ml] heavy cream
1 pinch saffron threads, soaked for 30 minutes in
1 tablespoon of water
25 fresh mint leaves
teaspoon olive oil
Pepper
Crusty French bread sliced into 1 inch thick pieces