Chewlog

Creamy Saffron Mussels

October 14, 2007 Appetizers, seafood

My guest says that this one was like Mornay, he says “it has a soft cheesy flavour with a bite”. Interesting, because there is no cheese in this recipe but I think it is a good review.

Serves: 2
Cook time: 30 min
(extra time for reducing the liquid)

Ingredients:
1 kilogram of mussels
1 ½ tablespoon of butter
1 shallot (not the scallion, but the purple bulb variety)
1 pinch of saffron
1 sprig of tarragon
1 sprig thyme
1 bay leaf
¾ cup of white wine
¾ cup of fish stock
½ cup of double thick cream
Pepper to taste.

1. Immerse the mussels in water to clean, draining and filling up again every so often.
2. In a large pot, melt the butter on a medium low heat and add the shallot cooking for one minute or until transparent.
3. Add saffron, tarragon, thyme, bay leaf and white wine and bring to the boil and reduce by about 1/3rd.
4. Meanwhile, de-beard the mussels. This is done by pulling off the bit of “beard” or furry stuff sticking out the side of the shell. Its much easier to do this if the mussels are still in water as they are alive and relaxed in water.
5. Once your wine has reduced a little add the mussels and put a lid on top – cooking until the mussels have opened.
6. Drain the mussels and capture the broth which will be returned to the pan and reduced by a further half. Add pepper to taste. Remember the mussels will be quite salty so there is no need to add salt.
7. Serve the mussels into two bowls and discard the bay leaf and any herb sprigs that you may find.
8. Once the broth has reduced, evenly distribute across the dishes and serve.

Because this cooking method uses the water that leaches from the mussels, be warned that the broth is like the salty ocean… which is what I think is so stunning about it.

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