From Nicola Millbank's cookbook, 'Milly's Real Food'
Saffron and prosecco – it doesn’t get much better than that now, does it? I’ve always been a fan of moules mariniere, and this recipe mixes things up. Not only does it taste indulgent and wonderful, but the saffron creates the most beautiful-coloured soupy sauce, making it a fantastic centrepiece.
Serves 4
Ingredients:
- olive oil
- 1 leek, halved lengthways and sliced
- 1 garlic clove, thinly sliced
- 300ml Prosecco
- 1 pinch of saffron
- 3kg fresh mussels, de-bearded, discarding any that don't close with a gentle tap
- 50ml double cream
- 1 tbsp finely chopped flat-leaf
- parsley
- sea salt and freshly ground black pepper
To serve:
any fresh bread of your choice
Method:
Pour a glug of olive oil in a heavy-based pan placed over a medium–high heat. Add the leek and cook for a few minutes until soft. Add the garlic and cook for a couple more minutes, then pour in the Prosecco, sprinkle in the saffron and bring to the boil.
Carefully tip in the mussels, cover and reduce the heat and cook for 3–4 minutes or until the mussels have opened. Remove from the heat and discard any mussels that haven’t opened.
Pour in the double cream, season with salt and pepper and sprinkle over the chopped parsley. Serve immediately with fresh bread.
