Mussels with Saffron Cream Sauce
Cook Time 15 minutes
Servings 2
Ingredients
2kg mussels, cleaned and debearded
50g butter
2 French shallot, chopped
½ cup dry white wine
Pinch of saffron
¾ cup creme fraiche
1 baguette, to serve
Fennel fronds, to garnish (optional)
Method
Melt the butter in a pot over a medium-high heat, then add the shallot and sauté until softened.
Add the mussels and the wine, place the lid on and cook for 1-2 minutes or until the mussels start to open, shaking the pot halfway through so they cook evenly.
Once the mussels have opened, use a slotted spoon to remove them and arrange in a large bowl.
Place the pot over a medium-low heat. Add the saffron and then whisk in the creme fraiche. Cook for 1-2 minutes until the sauce thickens.
Pour the sauce over the mussels. Garnish with fennel and serve with baguette.