Saffron Mussels HT MC
Hot Seafood Shellfish Alcohol Main course Eggless
Gluten Dairy Wheat Free
450ml/15fl.oz. Dry White Wine
2 sprigs of
fresh Thyme, chopped
2 sprigs of
fresh Mint, chopped
1 small Onion,
Strands, soaked in a little water
1. Scrub the
mussels and remove all the little 'beards' sticking out from
between their shells. Discard any that remain open.
2. Place the
mussels in a large saucepan with 300ml/10fl.oz. of the wine. Cover and
place over a high heat, shaking the pan continuously, for about 8 minutes or until the mussels have opened. Discard any that have
3. Remove the
open mussels from their shells and put them in a small bowl. Mix
in the chopped herbs.
4. Heat the
oil in a frying-pan and fry the onion gently for about 5 minutes. Add the
remaining wine and continue cooking until the onion is very soft. Stir in the saffron and remove from the heat.
5. Stir the
shelled mussels into the onion mixture, season to taste. Serve immediately.
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