Fresh Mussels (2.2 lb)
in cold water for 30 minutes. Once soaked clean the beards off them.
Spring Onions (1 bunch)
Garlic (1 clove)
Drain the mussels and place into a solid steam oven tray. Pour the
Dry White Wine (2/3 cup)
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)
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.
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)
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.