Tuesday, November 11, 2008

Mussels in saffron cream sauce

The recipe is here. The one thing I would change is to go with a light cream instead of heavy cream....maybe even half and half and add garlic and some tomato paste or half a small can of canned tomatoes, hand crushed. This would add a bit more acidity to the sauce and improve the color. Is it stands, the broth is just too rich. Serve with toasted slices of baguette that have been brushed with olive oil (before toasting).

1 comment:

A Foodie in Denial said...

Just too rich? I don't believe in just too rich. Embrace the cream. It'll make your cheeks rosy, your belly warm, and the college savings account for the children of your future heart surgeon burgeon.