You can't go past a steaming pot of mussels with white wine. The white wine and saffron sauce these mussels are steamed in is creamy, rich, and extremely moreish. A side of pommes frites or crusty fresh bread is a must!
Surprisingly it isn't cream that adds the lusciousness to these mussels, but homemade saffron mayonnaise. It may sound a little strange at first. Trust me, you will be making this recipe more than once, it's brilliant.
Sara xxx
This recipe is part of my "just recipes" collection. Short intro and the recipe, simple. Please see Belly Rumbles' recipe index for more in-depth and guided recipes.
Printable Recipe
Steamed Mussels, White Wine, Saffron & Prosciutto.
Ingredients
- 1 tablespoon olive oil
- 2 eschallots / shallots, sliced
- 2 tablespoon chopped prosciutto
- 1 kg black or green mussels, cleaned
- 60 ml (¼ cup) white wine
- 4 tablespoon saffron mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- 4 tablespoon reserved strained cooking liquid
Instructions
- Add oil to a large saucepan with a tight fitting lid. Over medium heat sauté eschallots and prosciutto until shallots are tender.
- Add mussels and white wine to the pot, stir well. Place the lid on the saucepan and cook for 1 minute. Give the mussels another stir and replace the lid.
- As each mussel opens remove it from the saucepan with a pair of tongs and place them in a serving bowl.
- Once all the mussels have cooked, be sure to discard any broken or unopened mussels, strain cooking liquid and set aside.
- In a medium bowl whisk saffron mayonnaise, lemon juice, and parsley. Then whisk in the strained cooking liquid (4 tbps) 1 tablespoon at a time.The sauce should be thick and pourable, increase or decrease the amount of cooking liquid as needed.
- Pour the sauce over the mussels in the serving bowl. Serve with crusty bread.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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