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Mussels with saffron sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy mussel and saffron soup: a delicious twist on bouillabaisse.
Ingredients:
  • 2 tsp saffron threads
  • 20.00 gm hot water
  • 36.40 gm extra virgin olive oil
  • 300g shallots, peeled, finely chopped
  • 5 garlic cloves, finely chopped
  • 500ml white wine
  • 4kg black mussels, scrubbed, bearded
  • 310ml cream
  • 125.00 ml coarsely chopped flat leaf parsley
Instructions:
  • Infuse saffron in hot water in a small bowl. In a large saucepan over medium heat, warm oil. Sauté shallots and garlic until soft, about 5 minutes. Pour in wine and bring to a boil. Turn up the heat to high. Add mussels, cover, and cook for 5 minutes or until shells open. Gently transfer opened mussels to a heatproof bowl to avoid overcooking. Discard any closed mussels.
  • Bring the liquid to a boil and simmer for 15 minutes until it reduces to 2 3/4 cups (685ml). Strain the liquid into a large saucepan, keeping half of the shallots and discarding the rest. Add saffron and cream to the saucepan and bring to a boil. Finally, stir in the mussels to warm them up.
  • Distribute mussels evenly into shallow serving bowls. Drizzle sauce on top and garnish with chopped parsley. Serve right away.

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