SERVES 6 AS AN ENTRÉE PREP AND COOK TIME 25 MINUTES
1.5kg large mussels 1 tablespoon extra virgin olive oil 1 trimmed (100g) stalk celery, sliced ½ small (100g) leek, diced 2 cloves garlic, chopped finely 1 medium (150g) ripe tomato, diced 4 sprigs fresh thyme pinch saffron threads ½ cup (125ml) white wine 50g butter micro cress or fresh herbs, to garnish lemon wedges and bread, to serve 1 Scrub the mussels under running cold water and remove the beards; discard mussels that are cracked. 2 Heat oil in a large saucepan over medium heat. Cook celery, leek, garlic, tomato and thyme, stirring, for 5 minutes or until vegetables soften. Add saffron and wine; cook for a further 5 minutes or until wine has almost evaporated. 3 Increase heat to high; add cleaned mussels to pan. Cook, covered, for 3-4 minutes, shaking pan occasionally. Remove opened mussels to a warm plate and repeat until all mussels have opened. 4 Remove the top shell of each mussel. Divide mussels between six warmed bowls. Spoon over the cooking liquid. 5 Meanwhile, heat the butter in a small saucepan over medium heat until it begins to froth and brown. Spoon the butter over the mussels. 6 Garnish with micro cress and serve with lemon wedges and crusty bread. Not suitable to freeze or microwave.