Ingredients:
1/4 c. dry Vermouth or white wine
1 tsp. saffron threads
2 Tbsp. chopped garlic
3 c. heavy cream
1 c. diced tomatoes
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. chopped parsley
12 oz. Mussel meat
Cooking Instructions:
In a medium saucepan, simmer the vermouth, saffron and garlic for 5 minutes. Add the heavy cream, simmer and allow the mixture to reduce until it becomes slightly thick. Add tomatoes and mussel meat and season with the salt and pepper. Heat through. Serving Suggestions:
Pour over cooked linguini. Top with Parmesan cheese and chopped parsley
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