Mussels in saffron sauce

Serves 2:
100 ml olive oil
50 g carrot
50 g celery
1 onion
3 garlic cloves
4 tomatoes
¾ tsp saffron threads
basil
1 bay leaf
100 ml noilly prat
1 l vegetable stock
8 slices ginger
lime juice
1 kg  mussels, washed thoroughly
200 ml pouring cream


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  1. Cut the vegetables.
  2. Heat a bit pot over high heat, add olive oil, vegetables and garlic, and cook covered with a tight-fitting lid until just tender (5-7 minutes).
  3. Blanch tomatoes in boiling water until skins split (20 seconds), drain and refresh in iced water.
  4. Add saffron, bay leaf and tomato to vegetables, season to taste, and cook covered until vegetables are tender (5-10 minutes).
  5. Remove lid, add noilly prat and reduce by half (5-10 minutes).
  6. Add ginger and lime juice.
  7. Add stock and bring to a rapid boil.
  8. Add mussels, cover and cook until mussels begin to open (3-5 minutes)
  9. Add cream, bring to a simmer, then remove from heat.
  10. Serve in a deep plate with fresh basil.

 

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