Recipe by evelyn/athens
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...........
- 2 tablespoons olive oil
- 2 shallots, chopped
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh flat-leaf parsley
- 250 ml white wine
- 250 ml single cream (half and half)
- 1 pinch saffron thread (I'd approximate that I use about 1/3 tsp)
- 1⁄2 teaspoon ground cumin (optional)
- 2 kg fresh mussels, cleaned and beards removed
- extra chopped parsley, to serve
Directions See How It's Made
- 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.
- 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.
- 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.