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Mussels with saffron and chilli

Katie Bishop from Great Food Bites
Kate Bishop serves the best kind of fast food with this speedy supper of mussels in chilli-saffron broth

Mussels with saffron and chilli

Method

1. Place the mussels in a bowl of fresh cold water and leave on one side while you fry the shallot and garlic in butter.

2. Finely chop the parsley stalks. Melt the butter in a large pan over a high heat. Add the shallot, garlic and chilli, followed by the pasrsley stalks, and cook for 1 minute.

3. Drain the mussels from the water, and discard any that are cracked or have opened. Scrub the shells and remove the hairy 'beard' attached to the side of each one.

4. Add the saffron and white wine to the pan, followed by the mussels. Cover with a tight fitting lid and cook for 2-3 minutes, shaking the pan occasionally, until all the mussels are open.

5. Roughly chop the remaining parsley leaves.

6. Spoon the mussels into a serving bowl and top-up with the broth. Garnish with chopped parsley, and serve with crusty bread to mop up the juices.

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Serves: 2

Prep: 15 min
Cook: 5 min

Ingredients
1kg fresh mussels
25g Butter
2 Shallots, finely diced
2 garlic cloves, crushed
1 large red chilli, deseeded and finely diced
1 handful flat-leaf parsley
1 large pinch saffron strands
200ml dry white wine
crusty bread, to serve