Mussels with Saffron Cream Sauce

Cook Time 15 minutes

Servings 2

Ingredients

2kg mussels, cleaned and debearded

50g butter

2 French shallot, chopped

½ cup dry white wine

Pinch of saffron

¾ cup creme fraiche 

1 baguette, to serve

Fennel fronds, to garnish (optional)

Method

Melt the butter in a pot over a medium-high heat, then add the shallot and sauté until softened.

Add the mussels and the wine, place the lid on and cook for 1-2 minutes or until the mussels start to open, shaking the pot halfway through so they cook evenly.

Once the mussels have opened, use a slotted spoon to remove them and arrange in a large bowl.

Place the pot over a medium-low heat. Add the saffron and then whisk in the creme fraiche. Cook for 1-2 minutes until the sauce thickens.

Pour the sauce over the mussels. Garnish with fennel and serve with baguette.