Ingredients:
- 3lbs fresh mussels, beards removed
- 2 shallots, thinly sliced
- 1 tbsp chopped garlic
- 1 tbsp finely chopped fresh ginger
- olive oil for sautéing
- 1 1/2 tbsp masala powder
- 1 cup white wine
- 5 strands saffron soaked in a little warm water
- 1 cup fresh cream
- 3/4 tsp salt and freshly ground pepper to taste
- chopped parsley for garnish
Method:
In a heavy pot with a tight fitting lid, fry the shallot, garlic and ginger in a little olive oil until soft but not browned. Add the masala spice and salt, fry another 30 seconds.
Add the wine and saffron in water, bring to the boil.
Add the mussels, cover and cook until the mussels start to open (5 - 6 minutes).
Add the cream and ground pepper cook for a few more minutes until all the mussels have opened.
Discard any mussels that are still closed.
Check the seasoning and garnish with chopped parsley. Serve with warm crusty bread or over pasta.
Buon Appetito!
