Mussels in Saffron Sauce

Moules au sauce safran

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Ingredients

  • 1 kg mussels
  • large pinch saffron
  • 250 ml dry white wine

Method

Scrub and beard the mussels. Put them in a large pan with 2 tablespoons of water, place over a fierce heat and cover. Cook for 2–3 minutes, shaking the pan once or twice, until the mussels have opened. Drain their liquid, which is added to the sauce. Soak the saffron in the white wine.

Heat