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Saffron Mussels  HT  MC   35mins

Serves 4     Hot  Seafood  Shellfish  Alcohol Main course   Eggless  Gluten  Dairy Wheat  Free



1.25kg /3lb Live Mussels

450ml/15fl.oz. Dry White Wine

2 sprigs of fresh Thyme, chopped

2 sprigs of fresh Mint, chopped

2 tablespoons Olive Oil

1 small Onion, sliced finely

4-6 Saffron Strands, soaked in a little water

Salt and Pepper




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 not opened.


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.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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