Yield: 4 servings
|1¼ kilograms||Live mussels; (3lb)|
|450 millilitres||Dry white wine; (3/4pint)|
|2||Sprigs fresh thyme; chopped|
|2||Sprigs fresh mint; chopped|
|2 tablespoons||Olive oil|
|1 small||Onion; sliced finely|
|4||Saffron strands; soaked in a little|
|(4 to 6)|
|Salt and pepper|
Scrub the mussels thoroughout and remove all the little ''beards'' sticking out from between their shells.
Discard any that remain open.
Place the mussels in a large saucepan with 300ml ( ½ pint) of the wine.
Cover and place over a high heat, shaking the pan continously, for about 8 minutes or until the mussels have opened. Discard any thay have not opened.
Remove the open mussels from their shells and put them in a small bowl.
Mix in the chopped herbs.
Heat the oil in a frying-pan and fry the onion gently for about 5 minutes.
Add the remaining wine and continue cooking until the onion is very soft.
Stir in the saffron and remove from the heat.
Stir the shelled mussel into the onion mixture, season to taste and leave to cool, then refrigerate until required.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.