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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the mussels in a large bowl full of water with a large handful of ice and 2 tablespoons all-purpose flour. Allow to mussels to sit in the liquid for 1 hour to disgorge any sand. Lift mussels out of bowl, leaving flour and sand behind. Scrub and debeard mussels. Discard any which are open and do not close when thumped on the counter. | 2. In a wide braising pan with high sides, melt the butter over medium heat. Add the shallots and sauté, stirring often, until softened, about 2 minutes. Add the stock (or wine or water, as you choose) and the saffron. Add mussels and tomatoes to the pot. Season with salt and pepper. Cover the pot, raise the heat to medium-high, and cook until all the mussels are wide open, 5 to 7 minutes. Discard any which fail to open. | 3. Take the pot off the heat, and stir in the cream. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	4			1560.3875	66.9515	215.9141	40.6427
purpose flour	2	tablespoons		-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
shallot	2		diced	-	-	-	-
white wine	1/2	cup		-	-	-	-
saffron	1	teaspoon		2.17	0.4576	0.08	0.040999999999999995
grape tomato	1	pint		-	-	-	-
kosher salt				-	-	-	-
black pepper			cracked	-	-	-	-
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.