Saffron Mussels

INGREDIENTS

8- 10 strands of saffron

1.5 cups of stock, brought to a boil (I use a vegetable stock cube and add boiling water

25g of butter

Splash of olive oil

1 leek, finely chopped

7 or 8 cherry tomatoes

2 cloves of garlic, minced

White pepper to taste

1 glass white wine

Zest and juice of one small lemon

1 tsp chopped basil

1 tsp chopped parsley 

250ml of cream

1 kg of mussels ( cleaned and de-tongued

METHOD

Bring the stock to a boil and remove from heat. Place the saffron in a container that has a lid and pour the stock over the top. Seal the container until needed later.

In a large pan melt the butter with the olive oil. When hot add the leek and tomatoes and try until soft.

Add the garlic and pepper and fry for 1 or two more minutes until aromatic.  Add the wine. Simmer until about 1/3 reduced.

Add the herbs and lemon. Stir to combine, then add the saffron infused stock. Simmer until 1/3 reduced.

Add the cream and bring back to a simmer. Now add the mussels and cover with a lid. Cook for about 3 mins until the mussels have opened serve immediately with a crusty baguette.