Mussel and Saffron Butter

This butter works well with scallops or pan-fried fish such as John Dory or sole. You can sieve the butter if you wish, but I find that pieces of mussel left in the butter as it melts reinforces the texture and flavour. Make sure the saffron is soaked in the mussel water before use as it is a water-based spice, and will not release all its aroma and colour if placed directly in the butter. The butter keeps for 3 days in the refrigerator.