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Spaghetti with mussels and saffron
Spaghetti with mussels and saffron
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Luxurious seafood pasta with sauvignon blanc, cream, and saffron.
Ingredients:
  • 400g spaghetti
  • 1/4 tsp loosely packed saffron threads
  • 20.00 gm hot water
  • 1kg black (local) mussels, scrubbed, debearded
  • 30g (1 1/2 tbsp) butter
  • 1 small brown onion, chopped
  • 1 leek, white part only, halved, thinly sliced lengthways
  • 2 garlic cloves, crushed
  • 500ml (2 cups) sauvignon blanc
  • 250ml (1 cup) thin cream
  • 62.50 ml chopped fresh continental parsley
  • Salt & freshly ground black pepper
Instructions:
  • Prepare the spaghetti in a large saucepan of boiling salted water, cooking according to package instructions until perfectly al dente.
  • Next, combine the saffron and hot water in a small bowl and let it sit. Check the mussels and discard any that are open.
  • In a large saucepan over medium heat, melt the butter until it's bubbling and fragrant. Add the finely chopped onion, leek, and garlic, and sauté for about 5 minutes until they become tender and aromatic. Transfer this flavorful mixture to a plate and keep it aside for later.
  • Pour the wine into the pan and swiftly bring it to a boil. Gently introduce the mussels, cover the pan, and let them cook for 5 minutes, shaking periodically, until they open up.
  • Strain the mussels and liquid into a colander over a large bowl, discarding any unopened mussels. Rinse the pan and return the strained liquid to it along with the saffron mixture. Bring to a boil over high heat. Stir in the onion mixture, cream, and parsley. Season generously with salt and pepper. Remove from heat, add the mussels, cover to keep warm.
  • After draining the spaghetti, add the mussel mixture back to the pan and toss everything together thoroughly. Serve immediately.

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