Yield: 1 servings
|2 pounds||Small mussels|
|2 fluid ounce||Dry white wine|
|2 fluid ounce||Vegetable stock|
|1 small||Pinch saffron stigmas|
|1 fluid ounce||Double cream|
|1½ ounce||Unsalted butter|
|1 \N||Plum tomato; peeled, seeded and|
|\N \N||; diced|
|4 \N||Chives; snipped finely|
|\N \N||Freshly ground black pepper|
|1 \N||Squeeze lemon|
Beard, scrub and wash the mussels well. Core and mark the tomato, blanch briefly in boiling water and refresh in iced water. Finely snip or chop the chives and shallots - peel, seed and dice.
Put the white wine in a wide pan with the shallots and bring to the boil, throw in the mussels, and place on a tight fitting lid. When the mussels open, tip the contents of the pan into a colander, reserve the juices and pass them through a fine sieve into a small pan.
Reduce the mussel liquor by half with the vegetable stock. Meanwhile, take the top shells off the mussels and arrange in a bowl.
Add the saffron and cream to the liquor and whisk in the butter, put the diced tomatoes and chives and taste. Adjust with lemon juice and ground pepper.
Pour over mussels and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.