Steamed Mussels With Lemon-saffron Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup creme fraiche, see note below
• 2 large egg yolks
• 1 1/2 tablespoons butter
• 2 large shallots, finely chopped
• 2 tablespoons cognac or 2 tablespoons brandy
• 3 tablespoons fresh lemon juice
• 1 generous pinch saffron thread
• 40 mussels, scrubbed, debearded
• 1 cup dry wine
• fresh chives

Recipe

• 1 note:.
• 2 if creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85°f). remove from heat and mix in 2 tablespoons buttermilk. cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. refrigerate until ready to use.
• 3 whisk crème fraîche and egg yolks in medium bowl to blend.
• 4 melt butter in heavy medium skillet over medium heat.
• 5 add shallots and sauté until soft, about 3 minutes.
• 6 remove skillet from heat.
• 7 add cognac and ignite with match.
• 8 let flames burn out; whisk in lemon juice and saffron.
• 9 set both mixtures aside.
• 10 place mussels in heavy large pot; pour in wine.
• 11 bring to boil over medium-high heat.
• 12 cover pot and cook until mussels open, about 6 minutes.
• 13 remove from heat.
• 14 using tongs, transfer mussels to baking sheet (discard any mussels that do not open).
• 15 remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls.
• 16 tent with foil.
• 17 strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture.
• 18 boil over medium-high heat until reduced to 1 cup, about 3 minutes.
• 19 very slowly whisk hot liquid into crème fraîche mixture; return to same skillet.
• 20 stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes.
• 21 remove from heat; season sauce with salt and pepper.
• 22 spoon sauce over mussels.
• 23 garnish with chives.