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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a bistro classic, and one of my favourite meals. Make sure to have lots of good, crusty bread - the 'sauce' produced is beyond wonderful, and you'll want to mop up every last droplet........... Ingredients:
2 tablespoons olive oil |
2 shallots, chopped |
2 garlic cloves, crushed |
1 tablespoon chopped fresh flat-leaf parsley |
250 ml white wine |
250 ml single cream (half and half) |
1 pinch saffron thread (i'd approximate that i use about 1/3 tsp) |
1/2 teaspoon ground cumin (optional) |
250 kg fresh mussels, cleaned and beards removed |
extra chopped parsley, to serve |
Directions:
1. Place a large saucepan or wok over a medium heat. Add the olive oil, shallots and garlic and cook, stirring, for 5 minutes, or until the shallots have softened. Add the parsley, white wine, single cream, saffron and cumin. Bring to the boil and simmer for 5 minutes.
2. Add the mussels and increase the heat to high. Cover with a tight-fitting lid and cook for 4-5 minutes, giving the saucepan an occasional shake to help the mussels release their flavour.
3. Uncover and stir well. As the mussels open, remove them to two deep serving bowls. Discard any that haven't opened after 5 minutes. Boil the broth for 2 minutes, season to taste, then pour over the mussels. Sprinkle with extra chopped parsley and serve immediately. Serve with crusty bread to mop up the delicious creamy broth.
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