Crown of Cameroon with Mussels in Saffron and Cream

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  • For the Crown of Cameroon
  • Cream for Cooking Parmalat beat: 500 g
  • Large shrimp: 24
  • Mussel cool: 2 kg
  • Chopped onion: 1
  • Muscat wine: 5 dl
  • Saffron: to taste
  • Sheets chervil: to taste
  • Salt: to taste
  • Pepper: to taste
  • For the finishing of vegetables
  • Caper small (cons


Cook the shrimp for 3 to 4 minutes in a broth made with: water seasoned with salt (the water enough for the amount of shrimp), a bit of thyme, 1 bay leaf, and a few feet of salsa. Allow to cool and take them out of the shell. Stow the mussels in wine with chopped onion until they open, remove them after the shells and take them to the whiskers. Book the broth.

Cooking in the meantime, the net loading the mussels in a high heat with saffron and the cream for cooking, and leave it to cool. Place a round shape in the center of the dishes and sprinkle it with saffron sauce. Cut the celery, fennel, shallot and the pepper into small pieces.

Mix the celery, fennel, pepper and shallot cut into small pieces with some parsley and sprinkle on top of the sauce. Put the mussels and shrimps in the form of the rosette on the saffron sauce and garnish with a few sheets of chervil. Serve cold.

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