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Mussels with saffron & lemongrass
Mussels with saffron & lemongrass

Ingredients

  • 1½ cups fish stock
  • Pinch saffron strands
  • 1 stalk lemongrass, smashed and broken into several pieces
  • 100ml dry white wine
  • 20 green-lipped mussels
  • 75ml cream
  • 1½ Tbsp butter
  • 1 cup coarse sourdough breadcrumbs
  • Finely grated zest 1 lime
  • 1 clove garlic, peeled and crushed
  • Sea salt

Mussels with saffron & lemongrass

Julie Biuso
  • Serving size: Serves 4-6
  • Cooking time: Less than 30 minutes
Method

Put fish stock in a small frying pan and add saffron and lemongrass. Set pan over a very low heat and infuse for 12 minutes. Add white wine, then increase heat to medium-high and reduce to 150ml (pour into a jug to measure). Cool.

Scrub mussels under running water and soak in a sink of warm water for 10 minutes. Pull out the beards. If the mussels appear gritty, soak briefly again. Put wet mussels in a large saucepan, cover and heat over medium-high to steam until they open. Transfer to a bowl as they open. When cool enough to handle, open mussels fully and discard one shell of each. Keep mussels moist with a little of the cooking juices and cover with a plate.

Put reduced stock in a small frying pan and remove lemongrass. Add cream and reduce until like thick pouring cream. Turn off the heat.

Heat a medium frying pan over medium heat and add the butter. Once it is sizzling, add the crumbs and cook until starting to brown. Add lime zest and garlic and continue cooking until golden. Season with a pinch of sea salt.

Arrange the mussels on a platter and then spoon over the saffron and lemongrass cream. Top with toasted crumbs and serve.

Cook's tip

Lemongrass and lime add bright flavours to these delicious mussels. Serve on plates to catch the tasty crumbs, accompanied by bread.

To prepare ahead

Steam mussels, keep covered and moist in the fridge. Make saffron and lemongrass cream, refrigerate and loosen if necessary in the microwave before using. Toast crumbs.

Article from the November, 2011 issue of Taste magazine.

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