Creamy mussels

Heat the oil in a large saucepan over medium heat. Add shallots, cook, stirring Ingredients:

• olive oil - 2 items. spoons
• thinly sliced ​​shallots - 1/2 cup
• saffron - 1 pinch
• dry white wine - 1 1/2 cups
• mussels - 1,2 Kilogram
• fat cream - 2/3 Glass

Instructions

Heat the oil in a large saucepan over medium heat. Add the shallots, cook, stirring, until transparent, about 3 minutes. Add saffron, if desired, and wine, bring to a boil. Add the mussels, cover and cook, stirring once, until the mussels are opened, about 3 minutes. Remove the unopened mussels. Using shumovku, put ready mussels on a dish. To cover with a lid. Drain excess liquid and return it back to the pan. Boil. Add the cream and boil until the mass slightly thickens, about 3 minutes. Divide the mussels into 4 servings. Add the creamy sauce and serve.

Servings: 4