Total Time
Prep 20 mins
Cook 10 mins

This is a bistro classic, and one of my favourite meals. Make sure to have lots of good, crusty bread - the 'sauce' produced is beyond wonderful, and you'll want to mop up every last droplet...........

Ingredients Nutrition


  1. Place a large saucepan or wok over a medium heat. Add the olive oil, shallots and garlic and cook, stirring, for 5 minutes, or until the shallots have softened. Add the parsley, white wine, single cream, saffron and cumin. Bring to the boil and simmer for 5 minutes.
  2. Add the mussels and increase the heat to high. Cover with a tight-fitting lid and cook for 4-5 minutes, giving the saucepan an occasional shake to help the mussels release their flavour.
  3. Uncover and stir well. As the mussels open, remove them to two deep serving bowls. Discard any that haven't opened after 5 minutes. Boil the broth for 2 minutes, season to taste, then pour over the mussels. Sprinkle with extra chopped parsley and serve immediately. Serve with crusty bread to mop up the delicious creamy broth.
Most Helpful

This is a great quick meal--the creamy broth is luscious. As a personal preference I would decrease or omit the cumin next time

iris5555 November 18, 2009