We had some dear friends over for supper on Saturday. The first course was a pre-starter with Jerusalem artichoke soup. I only added a pinch of dried thyme to the recipe and served it in small glass cups with a teaspoon and sprinkled some finely chopped shallots on top. Simple and lovely, in my opinion. 🙂
On Saturday morning Christopher went to the fishmongers and came home with some really big and juicy mussels. We de-bearded them, which was the only hard task in cooking this dish, you need some finger strength here. 🙂 The rest was simple reall; chop carrots, leek and onions, sauté in olive oil, add cream, wine, saffron and the mussels. Put the lid on and after a few minutes they are ready to serve.
I read this article recently about why you shouldn’t discard mussles that are closed after cooking, and I was looking forward to try a closed one and see if it was true. Of course they all opened! 🙂
Steamed mussles with white wine, cream and saffron, serves 6 as a starter
1,5 kg mussels, rinsed and de-bearded
2 carrots, peeled and chopped
2 baby leeks, chopped
1 red onion, finely chopped
400-500 ml single cream
300-400 ml dry white wine
2 pinches saffron
Use a large pan. Heat up some olive oil on medium heat and sauté the vegetables for a few minutes. Add wine, cream, saffron, salt, white peppar and the mussels. Add the mussels. Put on the lid and wait for the liquids to boil. The mussels don’t need to be covered with liquid, the steam will open them up, that is why it is so important to keep the lid on. When they’re done, taste the liquid and add saffron, salt or pepper if needed. Serve in bowls with plenty of the liquid and with some bread and butter. Sprinkle over some chopped parsley before serving.