SERVES 2
PREPARATION 20 MINS
COOKING 5 MINS
2tbsp olive oil
2 shallots, chopped
2 cloves garlic, crushed
1tbsp chopped fresh flat-leaf parsley
250ml (8fl oz) white wine
250ml (8fl oz) single cream
1 pinch saffron threads
½tsp ground cumin
1.25kg (2lb 7oz) fresh mussels, cleaned and beards removed
Extra chopped parsley, to serve
1. Place a large saucepan or wok over a medium heat. Add the olive oil, shallots and garlic and cook, stirring, for 5 minutes, or until the shallots have softened. Add the parsley, white wine, single cream, saffron and cumin. Bring to the boil and simmer for 5 minutes.
2. Add the mussels and increase
the heat to high. Cover with a
tight-fitting lid and cook for 4-5 minutes, giving the saucepan
an occasional shake to help the mussels release their flavour.
3. Uncover and stir well. As the mussels open, remove them to
two deep serving bowls. Discard any that haven't opened after 5 minutes. Boil the broth for 2 minutes, season to taste, then
pour over the mussels. Sprinkle with extra chopped parsley and serve immediately. Serve with crusty bread to mop up the delicious creamy broth.
TIP
To start, choose mussels that close firmly after a good tap and which have undamaged shells. To prepare, soak the mussels in fresh water for 15 minutes, then pull off their beards with a sharp tug.