Mussels with saffron custard

Mussels with saffron custard

From
Posh Eggs
Serves
2
Prep
15 mins
Photographer
Louise Hagger

Saffron is a beautiful ingredient. Here, it turns a simple bowl of mussels into a golden gem of a dish. Serve with plenty of buttered crusty bread for mopping up the juices.

Ingredients

Quantity Ingredient
good pinch saffron threads
1 tablespoon rapeseed oil
2 banana shallots, finely chopped
1 fat garlic clove, finely chopped
200ml dry white wine
900g fresh mussels, cleaned and debearded, (discard any with broken shells or that remain open when tapped)
1 large egg yolk
1 teaspoon plain flour
1 teaspoon curry powder
200ml double cream or creme fraiche
handful flat-leaf parsley leaves, chopped

Method

  1. Put the saffron in a small bowl, pour over 1 tablespoon just-boiled water and leave to soak.
  2. Heat the oil in a large pan. Add the shallots and cook over medium heat for 3 minutes, until softened. Stir through the garlic and continue to cook for a minute or so. Pour over the wine, let it sizzle, then tumble in the mussels. Cover with a lid and leave to cook for 3–4 minutes, shaking the pan occasionally.
  3. Remove the mussels with a slotted spoon into a bowl, discarding any that haven’t opened. Bring the cooking liquor to the boil and simmer for 3–4 minutes to reduce it by about a half. In a bowl, whisk the egg yolk with the flour and curry powder, followed by the cream and soaked saffron, along with its water. Stir the mixture into the cooking liquor, bring to a simmer then return the mussels to the pan to warm through. Sprinkle over the parsley and serve.
Tags:
eggs
breakfast
lunch
dinner
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