Cooking Instructions
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Step 1
Soak
Fresh Mussels (2.2 lb)
in cold water for 30 minutes. Once soaked clean the beards off them.
Step 2
Chop
Spring Onions (1 bunch)
and mince
Garlic (1 clove)
.
Step 3
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.
Step 4
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.
Step 5
Remove the tray from the oven and drain the liquid from the mussels into a saucepan. Keep the mussels warm while making the sauce.
Step 6
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 1/2 Tbsp)
and
Fresh Cilantro (4 sprigs)
to the reduced liquid.
Step 7
Place the mussels in a suitable serving dish, pour over the sauce and garnish with chopped coriander.
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