Mussels in Cider and Saffron

Name: Mussels in Cider and Saffron
Ingredients: ½0 g/25 saffron filaments pounded in a mortar or ½ sachet powdered saffron; 300 ml/½ pint dry cider; ½0 g/25 saffron filaments pounded in a mortar or ½ sachet powdered saffron; 1 carrot, grated; ½ teaspoon pepper; 1 leek, thinly sliced; 2 celery stalks, finely sliced; 1 small onion, finely chopped; 2 kg/4 lb mussels

Preparation info

serves
4
as a main course, as a starter

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This tasty dish is based on moules marinière, with cider replacing the white wine.

Ingredients

2 kg/4 lb mussels
1 small onion, finely chopped

Starter
Fish course
Gluten-free
Pescatarian

Method

Scrub the mussels well under cold running water and remove their beards and any barnacles, discarding any open (dead) mussels. Put the vegetables, pepper, saffron and cider in a heavy-lidded casserole, bring to the boil, cover and simmer for a few minutes until the vegetables are tender. Open the casserole, tip in the well-rinsed mussels, replace the lid and give the casserole a vigorous shake