Creamy Saffron Mussels

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 shallots, chopped
• 2 garlic cloves, crushed
• 1 tablespoon chopped fresh flat-leaf parsley
• 250 ml 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)
• 2 kg fresh mussels, cleaned and beards removed
• extra chopped parsley, to serve

Recipe

• 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, 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.