Mussels in Saffron Cream
The other day we went down to the shack and dad and I got a few mussels off the moorings out the front with the plan to make mussels in a saffron sauce. I came up with this after I had been in Sweden and noticed they use a lot of cream and saffron in their cooking.
If you are going to cook this I highly recommend buying the mussels as scrubbing the barnacles and seaweed off them is a pain in the arse.
BTW I had a challenge from fellow photog Sean Fennessy to feature a Cascade Blue on Island Menu. Challange accepted.
Ingredients: 1.5kg Mussels 600ml Cream Good Pinch of Saffron (20 threads?) 1x Leek Chopped Knob of Butter Black Pepper 1x Cup Fish Stock 1x Cup White Wine Juice of a Lemon 1/2 Cup Parsley Finely Chopped
Method: 1. Soften the leeks in butter in a big pot. When soft add the saffron and turn up the heat. Then add the white wine, stock and cream and simmer for as long as you can be bothered - I would give it 15 mins to to let the saffron flavour infuse. 2. Then add the mussels. Simmer with the lid on stirring occasionally to make sure the mussels are coated in the sauce. When the mussels are opened/cooked stir through the parsley and a good squeeze of lemon. Serve with crusty bread.