Mussels with Leeks, Almond Milk and Saffron

Name: Mussels with Leeks, Almond Milk and Saffron
Yield: Serves 2 but can easily be scaled up
Cuisine: British
Ingredients: lemon juice and salt to season; 1-2 tbsp chopped fresh parsley; 1 clove garlic, chopped and crushed with a little sea salt; ¼ tsp ground ginger; 1 trimmed leek (150-200 g / 5-7 oz), washed, halved lengthways and cut into half moons; 1 clove garlic, chopped and crushed with a little sea salt; small pinch ground cloves; lemon juice and salt to season; ⅛ tsp ground cinnamon; ⅛ tsp ground black pepper; 120 ml / 4 fl oz / ½ cup dry white wine; 1 pinch / 20-30 saffron strands, crushed; 250 ml / 8 ½ fl oz / 1 cup just boiled water plus 50 ml / 2 fl oz / ¼ cup cold water, or around 200 ml / 7 fl oz / just under a cup shop bought almond milk; 100 g / 4 oz / a little over ⅔ cup blanched almonds; 250 ml / 8 ½ fl oz / 1 cup just boiled water plus 50 ml / 2 fl oz / ¼ cup cold water, or around 200 ml / 7 fl oz / just under a cup shop bought almond milk; 250 ml / 8 ½ fl oz / 1 cup just boiled water plus 50 ml / 2 fl oz / ¼ cup cold water, or around 200 ml / 7 fl oz / just under a cup shop bought almond milk; 1 ½ tbsp olive oil; 1 kg / 2 lb 4 oz fresh mussels

Preparation info

Serves
2
but can easily be scaled up

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

I like to use a roasted almond milk for this recipe although you could use the recipe instead. My adaptation of this recipe, inspired by that for ‘Cawdle of Muskels’ in Forme of Cury (1390), first appeared in Harvest, Issue 2, Spring 2021.

Ingredients

1 pinch / 20-30 saffron strands, crushed
120 ml / 4 fl oz / <

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Spring

Method

Steep the saffron strands in wine. The wine will take on a beautiful golden hue during this time.
Preheat the oven to 180°C / 350°F / Gas 4. Roast t