Saffron Mussels On Garlic Bread
by Jan Baldwin
Garlic, saffron and mussels are a marriage made in heaven. This delicious combination makes for an indulgent snack or hearty lunch
- Serves 10
- 10 x 1” (2.5cm) slices small baguette
- 1 medium garlic clove
- 2 shallots, finely chopped
- 1 small garlic clove, crushed
- 1oz (25g) butter
- 2foz (55ml) white wine
- 7oz (200g) small mussels, such as bouchot
- 5floz (150ml) double cream
- 5-6 saffron threads
- 1 tablespoon chopped parsley
- Salt and freshly ground black pepper
Steam the mussels, make the sauce and return the mussels to the sauce up to 6 hours before, cover and chill. Reheat for 4-5 minutes over a medium temperature until very hot. Fill to order in the warmed baguette slices. Freezing: the baked baguette slices can be frozen up to 4 weeks ahead.
Scoop some of the bread out of the centre of the baguette slices to make room for the mussels. Rub the baguette all over with the garlic. Bake in a preheated oven at gas mark 5/375f/190c for 5-8 minutes until just coloured and slightly crisp.
Cook the shallots in the butter in a large pan over a medium heat for 5 minutes until softened. Pour in the wine, increase the heat to high, stir well and then add the mussels. Cover with a lid and steam for 4-5 minutes until all the shells have opened. Discard any that are unopened. Lift out with a slotted spoon and cool before removing the mussel meat from the shells. Strain the liquid to remove any grit.
Put the baguette slices into a preheated oven at gas mark 4/350f/180c to warm through for 1-2 minutes.
Stir the cream, saffron threads and parsley into the mussel juices and reduce down if necessary to a coating consistency. Season, return the mussel meat to the pan to heat through for 1-2 minutes over a medium heat and then spoon into the warm baguette slices. Serve.
Recipe & food styling Jan Baldwin / Narratives
Photographer Lorna Wing / Narratives