Serves: 4 people Difficulty ': Media Preparation time: 50 minutes Ingredients 8 bigne' already 'ready 1DL. dry white wine 2 dl. olive oil 1 shallot 1kg. mussels 1 clove garlic 1 sprig of parsley 100g. 100g of carrots. 100g of courgettes. celery salt pepper FOR THE SAUCE SAFFRON 2DL. cream 2 tablespoons of saffron -------------------------- pepper Peel and chop the shallots PROCEDURE.
Scrub the mussels and wash them thoroughly. In a casserole heat 50ml. soffriggetevi oil and the chopped onion with the clove of garlic. Add mussels and stir, drizzle with the wine, sprinkle with parsley and let them open. Drain and remove the clams from shells. Pass the gravy through a sieve them and collect them in another saucepan.
Peel the carrots, zucchini and celery and cut into cubes. In a pan, you heat the remaining oil and brown the diced vegetables for 5 minutes. Add salt and pepper. Add the mussels and a few tablespoons of their cooking juices filtered and cook for a couple of minutes. Then remove the pan from the heat and keep warm in the preparation by.
Prepare the sauce: In a saucepan, pour the rest of the cooking of the mussels, add the saffron and a pinch of pepper and bring to a boil. Add the cream and two tablespoons of the preparation of mussels and vegetables. Bring to a boil again and simmer everything for 5 minutes. Blend until you get a sauce creamy and smooth.
Cut the cap to bigne 'and stuff with the preparation of mussels and vegetables. Close them with their lids and place on a serving platter. Garnish with a thin layer of sauce and bring to the table with the rest of the sauce into a gravy boat. 
Scrub the mussels and wash them thoroughly. In a casserole heat 50ml. soffriggetevi oil and the chopped onion with the clove of garlic. Add mussels and stir, drizzle with the wine, sprinkle with parsley and let them open. Drain and remove the clams from shells. Pass the gravy through a sieve them and collect them in another saucepan.
Peel the carrots, zucchini and celery and cut into cubes. In a pan, you heat the remaining oil and brown the diced vegetables for 5 minutes. Add salt and pepper. Add the mussels and a few tablespoons of their cooking juices filtered and cook for a couple of minutes. Then remove the pan from the heat and keep warm in the preparation by.
Prepare the sauce: In a saucepan, pour the rest of the cooking of the mussels, add the saffron and a pinch of pepper and bring to a boil. Add the cream and two tablespoons of the preparation of mussels and vegetables. Bring to a boil again and simmer everything for 5 minutes. Blend until you get a sauce creamy and smooth.
Cut the cap to bigne 'and stuff with the preparation of mussels and vegetables. Close them with their lids and place on a serving platter. Garnish with a thin layer of sauce and bring to the table with the rest of the sauce into a gravy boat.
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