Mussels in a Saffron-Citrus Cream Sauce
San Francisco chef Mourad Lahlou favors Mediterranean mussels, which he sources from the Pacific Northwest. “They’re plump and juicy, and they don’t toughen up as much as other varieties when you cook them,” he says. He serves the mussels in a cream sauce perfumed with saffron and lemon and orange zests. Slideshow: Quick Fish RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
