Mussels in Saffron and White Wine Broth

Ingredients for Mussels in Saffron and White Wine Broth

• 2 teaspoons butter

• 3 garlic cloves, chopped

• 240ml dry white wine

• 2 tablespoons half cream

• 2 1/2 teaspoons saffron threads

• 240ml clam juice

• 4 spring onions, thinly sliced

• 3 tomatoes, seeded, and chopped

• 45ml lemon juice

• 3.6kg mussels, scrubbed and debearded

• 40ml chives, chopped

How to make Mussels in Saffron and White Wine Broth

Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half cream, and saffron; simmer for 5 minutes. Add the clam juice, spring onions, tomato, and lemon juice, spring onions, tomato, and lemon juice; simmer for 5 minutes.

Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.