Saffron and orange mussels

2 servings

Ingredients

Quantity Ingredient
¼ teaspoon Saffron
30 Mussels; cleaned
125 millilitres Dry white wine
Juice and zest of 2 oranges
125 millilitres Olive oil
½ teaspoon Black pepper
1 tablespoon Fresh coriander; chopped
1 Garlic clove; crushed
2 Shallots; diced
1 Stalk lemon grass; chopped
Salt
1 Bay leaf

Directions

Soak the saffron in a little boiling water. Place the oil into a large pan and heat. Add the chopped shallots and garlic, sweat off without colour.

Add the wine, zest, black pepper, saffron, salt, chopped stalks of lemon grass and bay leaf and bring to the boil.

Add the mussels and cover with a tight fitting lid. Steam briefly until the mussels are open.

Remove the top shell and place on to a plate, ready for service. Reduce the liquid for 2-3 minutes. Drizzle over the mussels and scatter over the coriander leaves and a little orange zest and serve immediately.

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Carlton Food Network

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