In my opinion, I think that we don’t use mussels enough when entertaining. They are so quick to prepare, ensure that they are clean and rinsed a good few times though and throw out mussels that have opened before they are cooked and ones that are closed after they are cooked. Add a little saffron as it adds a special something to any dish. Expensive as it is, it is worth it to have a little in your store cupboard.
1 small onion, finely chopped
1 garlic clove, sliced
Pinch of saffron thread, soaked in 1 tbsp water
1 bay leaf
4 tbsp dry white wine
50ml double cream
1 tbsp extra virgin olive oil
2 tbsp chopped parsley, for garnishing
1 lemon, thinly sliced, for serving
- Clean the mussels under cold running water and remove any beards. Discard any open shells that don’t close when lightly tapped. Rinse twice again.
2. Heat the extra virgin olive oil in a large saucepan over a medium heat. Add the onion and sauté for about 5 minutes. Add the garlic and saffron and cook for a further 1 minute.
3. Pour in the wine, add the bay leaf and bring to boil with the lid on.
4. Add the mussels, to the steaming pot, cover with a lid and leave to steam for about 2 to 3 minutes. Once cooked, the mussels will open, ensure that you remove any that remain closed.
5. Pour in the cream, cook for 1 minute, stir well and spoon the mussels into small serving bowls, ladling over some of the cooking juices as well as garlic and onion. Sprinkle over chopped parsley. Serve immediately with lemon slices.