- 2tbsp olive oil
- 2 shallots, chopped
- 2 cloves garlic, crushed
- 1tbsp chopped fresh flat-leaf parsley
- 250ml (8fl oz) white wine
- 50ml (8fl oz) single cream
- 1 pinch saffron threads
- ½tsp ground cumin
- 1.25kg (2lb 7oz) fresh mussels, cleaned and beards removed
- Extra chopped parsley, to serve
To prepare, soak the mussels in fresh water for 15 minutes, then pull off their beards with a sharp tug.
- 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.