Saffron mussels
Main course: serves two. Total time: 20 minutes
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Your support makes all the difference.Saffron Mussels Serves two. Total time: 20 minutes
To clean the mussels, wash them in a sink of cold water, discarding any that are broken or do not close when sharply tapped. Pull off any beards and scrape off any barnacles. If they are very dirty, then give them a second rinse. Place them with the shallots and wine in a large saucepan, and cover with a tightly fitting lid. Heat the pan over a high heat for 3-4 minutes, shaking it once or twice, by which time the mussels should have just steamed open. Decant the juices into a small pan, leaving the mussels covered in the pan in which they were cooked. Boil vigorously to reduce the juices by half, add the creme fraiche, the saffron and beurre manie and continue to simmer for a couple of minutes longer until you have a thin creamy sauce. Transfer the mussels to a large bowl, pour over the sauce and toss. Serve straightaway in large warm bowls, accompanied by the bread and butter.
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