Mussels in saffron and white wine broth

30g butter
2 cloves garlic, chopped
40g shallots, chopped
1 bay leaf
200ml dry white wine
1 sprig fresh tarragon
2 tomatoes, chopped
pinch of saffron strands
200ml fish stock
1 tbsp lemon juice
1.5kg mussels, washed and cleaned – discard any that don't close when tapped
2½ tbsp fresh parsley, chopped
crusty bread to serve

Melt the butter in a large pot. Add the shallots and garlic and cook until soft. Add the saffron, bay leaf, tarragon, tomatoes and white wine and bring to the boil.

Once the mixture has reduced by half, add the fish stock and lemon juice to the pan, and bring back to the boil. Add the mussels and place a lid over the pan.

Cook with the lid on for about 5–7 minutes, until the mixture has returned to the boil and the mussels have opened. Strain the mussels in a colander over a pan to collect the sauce, discarding any that have not opened.

Gently heat the sauce until it has reduced further. Season with salt and freshly ground black pepper. Add the chopped parsley just before serving.

Place the mussels into 2 bowls and pour the reduced sauce over. Serve with hunks of crusty bread to mop up all the juice.

This recipe has one or more traffic light. It's fine to eat occasionally or as a treat.

nutritional values (approx. per serving)

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