Mussels cooked with Muscat & Saffron Cream with Shallots & Garlic

Submitted By:
CreativeCooks


No. of Servings:
4 as a main or 6 as a starter Preparation time:
10min(s) Course:
Main Cooking time:
30min(s) Cooking Instructions:
Place a large serving bowl in the oven on a medium-low heat to warm.

Wash the mussels, removing all dirt and sand. Now remove the beards; this is the small fuzzy looking part that is attached to the inside of the mussel, these must be removed.

Take a large saucepan and put it on a medium heat. Add the olive oil and bring it to temperature. Now add the crushed garlic & sliced shallots and cook for 2 minutes to soften.

Add the Muscat & Saffron reduction, put a lid on the pan and cook for about 5-6 minutes until the mussels start to open.

Strain the liquid into a second pan, retaining the mussels in the first pan with the lid on to retain their heat. Add the double cream to the liquid and turn up the heat. Once boiling turn down the heat to a gentle simmer, until it starts to thicken.

Pour the sauce over the cooked mussels, add the chopped chervil or parsley and serve transfer to the pre-heated bowl.

Serve with the lemon wedges & warm crusty bread to soak up the extra sauce.