Friday, 14th August 2020

This Month's Magazine
Mussels in saffron cream

Mussels in saffron cream

March with an “R” for shall fish

  • 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.

  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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