1.25 kg live mussels
450 ml dry white wine
2 sprigs of fresh thyme, chopped
2 sprigs of fresh mint, chopped
2 tbsp olive oil
1 small onion, sliced finely
4-6 saffron strands, soaked in a little water
salt and freshly ground black pepper
450 ml dry white wine
2 sprigs of fresh thyme, chopped
2 sprigs of fresh mint, chopped
2 tbsp olive oil
1 small onion, sliced finely
4-6 saffron strands, soaked in a little water
salt and freshly ground black pepper
method
1. Scrub the mussels thoroughout and remove all the little 'beards' sticking out from between their shells.
2. Discard any that remain open.
3. Place the mussels in a large saucepan with 300 ml of the wine.
4. Cover and place over a high heat, shaking the pan continously, for about 8 minutes or until the mussels have opened. Discard any thay have not opened.
5. Remove the open mussels from their shells and put them in a small bowl.
6. Mix in the chopped herbs.
7. Heat the oil in a frying pan and fry the onion gently for about 5 minutes.
8. Add the remaining wine and continue cooking until the onion is very soft.
9. Stir in the saffron and remove from the heat.
10. Stir the shelled mussel into the onion mixture, season to taste and leave to cool, then refrigerate until required.
2. Discard any that remain open.
3. Place the mussels in a large saucepan with 300 ml of the wine.
4. Cover and place over a high heat, shaking the pan continously, for about 8 minutes or until the mussels have opened. Discard any thay have not opened.
5. Remove the open mussels from their shells and put them in a small bowl.
6. Mix in the chopped herbs.
7. Heat the oil in a frying pan and fry the onion gently for about 5 minutes.
8. Add the remaining wine and continue cooking until the onion is very soft.
9. Stir in the saffron and remove from the heat.
10. Stir the shelled mussel into the onion mixture, season to taste and leave to cool, then refrigerate until required.
serving amount
serves 4
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