This inventive take on the classic moules-frites uses saffron to elevate the creamy sauce. As the mussels cook, they absorb the saffron’s rich aroma, enhancing the delicate shellfish flavour. Paired with crispy fries, this dish offers the perfect mix of comfort and sophistication. The saffron adds subtle elegance to a simple dish, ideal for impressing guests with minimal effort.
Ingredients for 4:
- 2kg mussels
- 1 tbs polive oil
- 1onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 300g leek, halved lengthwise, thinly sliced crosswise
- 1 tbsp fresh thyme leaves
- 5 saffron stems
- 200ml white wine
- 150ml fish stock
- 100ml cream
- French Fries
Method:
1. Cook french fries as per pack instructions.
2. Prep the mussels by giving them a scrub the mussels under running water, removing the beard, discarding any mussels already open.
3. Heat the oil in a deep wide-bottomed pan. Sauté the onion, garlic and leek with the thyme until just turning golden, about 5 mins.
3. Stir in the saffron, then gently pour in the wine and stock and bring to the boil to reduce by half the amount. Add the mussels, cover and simmer over a low heat until they open, about 5minutes. Discard any mussels that have not opened, then stir in the cream.
4. Put the pot straight on the table with a ladle and the fries alongside deep plates.
5. Enjoy!
