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Steamed mussels with saffron butter
Steamed mussels with saffron butter
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate fresh mussels with saffron butter for a delicious feast.
Ingredients:
  • 1kg small black (Australian) mussels
  • 1/2 tsp loosely packed saffron threads
  • 20.00 gm hot water
  • 4 green shallots, chopped
  • 100g unsalted butter, cubed
  • 250mls (1 cup) dry white wine
  • 1 tsp fresh thyme leaves
  • 1/2 tsp ground black pepper, or to taste
  • Crusty bread, to serve
Instructions:
  • Clean the mussel shells thoroughly and detach the tough beards.
  • Infuse saffron in hot water in a small bowl for 10 minutes.
  • Combine the saffron threads, liquid, half of the green shallots, half of the butter, and the wine in a large saucepan with a lid. Heat over medium heat until it comes to a boil.
  • Add the mussels to the saucepan, cover, and cook for 5 minutes, shaking the pan occasionally until the mussels open. Remove any mussels that remain closed.
  • Pour the cooking liquid through a strainer into a small saucepan, keeping the mussels in the large saucepan. Cover the mussels and set aside.
  • Once the cooking liquid reaches a boil, introduce the remaining green shallots and thyme leaves. Cook without a lid on high heat for 5 minutes until it reduces slightly. Remove from heat.
  • Gradually whisk in the remaining butter, one cube at a time, ensuring each cube melts before adding the next.
  • Ladle the succulent mussels into individual bowls and generously drizzle with the luscious saffron-infused butter. Season with a hint of freshly cracked pepper and serve promptly alongside some crunchy, crusty bread.

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