Mussels with Saffron

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

The pairing of shellfish with saffron is one that reminds me immediately of Provence, the seaside, and holidays. Here the mussels are cooked directly on top of the tomato-saffron sauce, so be sure to scrub and wash them thoroughly.

This is equally good served cold, at room temperature, as hot.

Ingredients

  • 4 × 600 ml/1 pint measures of mussels
  • 2 leeks, well washed

Method

Scrub the mussels well and remove all their beards and barnacles. Discard any that do not close when tapped against a hard surface. Slice the white part of the leeks thinly. Save the greens for soup or stock. Heat the oil in a large, wide, heavy-based pan and sweat the leeks, onions, garlic, herbs and saffron gently for 10 minutes, until the vegetables are soft. Add the tomatoes, wine, lemon ju