serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 30 g butter
- 1 leek, chopped
- salt and pepper, to taste
- pinch of saffron (about 20 threads)
- 250 ml (1 cup) fish stock
- 250 ml (1 cup) white wine
- 600 ml pouring cream
- 1.5 kg mussels, scrubbed and debearded
- ½ cup parsley, finely chopped
- juice of 1 lemon
- crusty bread, to serve
Instructions
Melt the butter in a large, heavy-based saucepan over medium heat. Add the leek and cook, stirring, for 5 minutes or until softened. Season with the salt and pepper.
Add the saffron, stock, wine and cream, bring to a simmer, then cook for as long as you can be bothered – I would give it 15 minutes to let the saffron flavour infuse.
Add the mussels, cover with a lid, then cook over high heat, stirring occasionally to make sure the mussels are coated in the sauce, for 4 minutes or until the mussels have opened and are cooked. Stir in the parsley and a good squeeze of lemon juice. Serve with the crusty bread.
Recipe from by Samuel Shelley and Catherine Miller, with photographs by Samuel Shelley and Catherine Miller.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
