Provençale mus­sels


Australian Women’s Weekly NZ - - NEWS -

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.

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