Name: Mussels with Saffron
Yield: Serves 4
Cuisine: France
Ingredients: 2 leeks, well washed; 4 × 600 ml/1 pint measures of mussels; 1 tablespoon chopped parsley; 100 ml/4 fl oz dry white wine; 2 sprigs of thyme; 1 bay leaf; freshly ground black pepper; 1 very generous pinch of saffron filaments; 3 tablespoons olive oil; 2 cloves of garlic, chopped; juice of ½ lemon; 1 × 400 g/14 oz can tomatoes, drained; 2 onions, chopped; salt

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

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Mussels with Saffron

Ingredients

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