Steamed Mussels with Saffron Sauce

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

Chop Spring Onion (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 1/2 Tbsp) 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.