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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