Last Updated on 13/10/2021 by richard
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
- 1 kg fresh mussels
- 2 tbsp extra virgin olive oil
- 4 cloves garlic finely minced
- 2 onions finely chopped
- 200 g fresh parsley finely chopped
- 4 tbsp dry white wine
- ½ tsp saffron threads
- 1 tsp 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
- 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.
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