Name: Mussels in Saffron Cream
Yield: Serves 4
Cuisine: Spanish
Ingredients: a large knob (at least 50 g/2 oz) butter; a jolly generous pinch of saffron strands; 2 shallots or a small onion, very finely chopped; salt and pepper; 2.5 litres (4 pints) mussels; 600 ml (1 pint) double cream; a handful of fresh parsley, chopped; juice of 2 lemons; 2 garlic cloves, very finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Absolutely ignorant of what I might find in the way of ingredients in Scandinavia, before I left my home in Spain, I stocked up on a sort of emergency larder of Mediterranean aromatic spices, herbs, etc., including a very large tin of saffron that I used liberally throughout the journey. It can so subtly, but so strikingly, enhance the flavours of the simplest dish.