Mussels with Saffron

Mussels with Saffron

Time: 30 minutes minutes

Servings: 4

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🇪🇸 En español: Mejillones con azafrán

This pepped-up Spanish recipe for mussels with saffron and spinach is ready in just 30 minutes. Cook it for a dinner for two, or serve as part of a mixed tapas.

Serve these steamed mussels as an appetizer next to a crusty baguette, to mop up all that yummy garlic saffron sauce.

Mussels with Saffron

Richard

This pepped-up Spanish recipe for mussels with saffron and spinach is ready in just 30 minutes.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Starter, Tapas

Cuisine 🇪🇸 Spanish

Servings 4

Calories 208 kcal

Ingredients

  

• 1 kg fresh mussels
• 2 tbsp extra virgin olive oil
• 4 cloves garlic finely minced
• 2 onions finely chopped
• 200 g fresh flat-leaf parsley finely chopped
• 4 tbsp dry white wine
• ½ tsp saffron threads
• 1 tsp Fresh lemon juice
• 1 tbsp butter
• pinch sea salt
• 250 g crème fraîche
• 3 sprigs thyme
• 3 bay leaves
• pinch black pepper
• crusty bread to serve

Instructions

 

• Pour the wine into a large heavy-based pan with a tight-fitting lid. Add the onions, garlic, bay leaves, thyme and peppercorns and bring to a simmer.
• Now tip in the mussels and cover the pan, keeping it over a medium heat. Shake the pan now and then. Check to see that the mussels have opened after about 5 minutes and, when they are all open, tip the lot into a colander set over a bowl to catch the stock. Discard any mussels that have refused to open. Remove the flesh from some of the mussels and discard these shells.
• Wipe the pan and return it to the heat. Melt the butter and add the saffron, crème fraîche, the mussel liquor, and season. Bring to the boil and simmer for a couple of minutes, then return the mussels. Add the parsley and cook for a minute to warm the mussels through, and serve immediately in warmed bowls with crusty bread.

Keyword shellfish, Spanish

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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• spainonafork.com
• olivemagazine.com