RECIPE FROM SPAIN:

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Creamed Mussels with Saffron

This Spanish seafood dish can be served either as a starter or a large plate of tapas for four people. Popular in bars all over Spain mussels are easy to prepare and never last long on the plate. This recipe for creamed mussels should be served with fresh crusty bread to mop up all the delicious sauce.

You will need:

1kg Fresh mussels, cleaned
1 Large onion, diced
4 Garlic cloves, chopped
250ml White wine
250ml Single cream
6 Threads of saffron
Large bunch of broadleaf parsley
Salt and pepper
Olive oil

Method

• Add a splash of olive oil into the bottom of a large cazuela (23cm) and add the onion and garlic. Fry until soft.

• Add the white wine, cream, saffron and a generous sprinkle of torn up parsley. Ring to the boil then simmer for 5 minutes stirring.

• Place the mussels in a Spanish olla or cooking pot and steam for 5 - 6 until shells open.

• Bring the cream sauce back to the boil, cook for a further 2 minutes, season with salt and pepper.

• Remove mussels from shells and place into a terracotta cazuela or serving bowl and pour the cream sauce over the top.

• Garnish with more parsley and serve with fresh crusty bread.