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🍽️ Mussels with Chili-Saffron Sauce

924 kcal · 30 min · 4 servings

Ingredients

• 4 kg mussels
• 1 red chili pepper
• 400 ml dry white wine
• 200 ml whipping cream (at least 30% fat content)
• 0.2 g saffron
• salt
• pepper (from the mill)

Instructions

1. 1. Brush the mussels thoroughly to remove dirt.
2. 2. Pull off the beards from the mussels.
3. 3. Scrape any deposits off the shells with a knife.
4. 4. Discard mussels that are open or have broken shells.
5. 5. Wash the chili pepper.
6. 6. Halve the chili pepper.
7. 7. Remove the seeds from the chili pepper.
8. 8. Cut the chili pepper into small cubes.
9. 9. Put the white wine, cream, chili cubes, and saffron into a pot.
10. 10. Heat the mixture in the pot.
11. 11. Add the mussels to the hot mixture.
12. 12. Season the dish with salt and pepper.
13. 13. Set the heat to medium.
14. 14. Place the lid on the pot.
15. 15. Cook the mussels for 10 to 15 minutes.
16. 16. Remove the mussels from the pot that have closed.
17. 17. Warm the serving plates.
18. 18. Arrange the remaining mussels with the sauce on the warmed plates.
19. 19. Serve the dish.

Nutrition per serving

• kcal: 924
• Protein: 107 g · Fett/Fat: 35 g · Carbs: 25 g