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Categories:
olive oil shallots garlic parsley white wine cream saffron thread ground cumin fresh mussels parsley
Viewed: 72 - Published at: 2 years agoIngredients
- 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)
- 12 teaspoon ground cumin (optional)
- 2 kg fresh mussels, cleaned and beards removed
- extra chopped parsley, to serve
Method
- 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.
- 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.
- 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.
