Steamed Mussels with Saffron Sauce

The saffron sauce is the real MVP in this simple yet elegant recipe.

Total Time

55min

0.0

0 Ratings

Author: Electrolux

Servings:

Ingredients

•

2.2 lb

Fresh Mussels

•

2/3 cup

Dry White Wine

•

1 cup

Fish Stock

•

1 bunch

Spring Onions

•

2 pieces

Bay Leaves

•

1 tsp

Peppercorns

•

1 clove

Minced Garlic

•

1 Tbsp

Heavy Cream

•

1 oz

Butter

•

4 sprigs

Fresh Cilantro , chopped

•

Saffron Threads

Cooking Instructions

Soak Fresh Mussels (2.2 lb) in cold water for 30 minutes. Once soaked clean the beards off them.

Chop Spring Onions (1 bunch) and mince Garlic (1 clove) .

Drain the mussels and place into a solid steam oven tray. Pour the Dry White Wine (2/3 cup) and Fish Stock (1 cup) over the mussels and add the washed and finely chopped spring onions, followed by the Bay Leaves (2 pieces) , Peppercorns (1 tsp) and garlic.

Put the tray on level 2 on "Full Steam" in the steam oven. Cook the mussels at 100 degrees C (210 degrees F) for 20 minutes until all the mussels open.

Remove the tray from the oven and drain the liquid from the mussels into a saucepan. Keep the mussels warm while making the sauce.

Add the Saffron Threads (5) to the drained liquid and bring to a boil and reduce by approximately a third. Add the Heavy Cream (1 Tbsp) , Butter (1 oz) and Fresh Cilantro (4 sprigs) to the reduced liquid.

Place the mussels in a suitable serving dish, pour over the sauce and garnish with chopped coriander.

Nutrition Per Serving

CALORIES

307

FAT

12.0 g

PROTEIN

30.4 g

CARBS

12.0 g