Mussels in saffron sauce

Mussels in saffron sauce

By
From
Encyclopedia of Food and Cookery
Serves
2

Ingredients

Quantity Ingredient
1/2 teaspoon saffron threads, crumbled
60ml warm water
1kg mussels, cleaned
1 small onion, chopped
1 bay leaf
3 sprigs parsley
1 sprig thyme
3-4 fennel seeds
170ml water
250ml Béchamel sauce
1 tablespoon spinach, cooked and finely chopped
40g fresh breadcrumbs
30g butter, cut into small pieces

Method

  1. Soak saffron in 60 ml warm water for 1–2 hours.
  2. Place prepared mussels in a wide flameproof casserole and add onion, bay leaf, parsley, thyme, fennel seeds and 170 ml water. Cover and cook over high heat for about 5 minutes, shaking pan occasionally. Remove mussels as soon as they are open, and discard shells. Discard any mussels that do not open.
  3. Strain cooking liquid and add 250 ml to béchamel sauce, stirring over very low heat. Discard any remaining cooking liquid. Stir in saffron threads and their soaking liquid, spinach and shelled mussels.
  4. Turn mixture into a flameproof gratin dish, sprinkle with breadcrumbs and dot with butter. Grill under a preheated hot grill for about 5 minutes or until crumbs are crisp and golden. Serve immediately with crusty French bread.
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