Mussels in Cider with Saffron Velouté Sauce
Australian Gourmet Traveller recipe for mussels with leek, cider and saffron velouté.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 2½ tbsp extra-virgin olive oil
- 2 kg black mussels, scrubbed
- 200 ml dry apple cider
- 120 gm butter, coarsely chopped
- 2 leeks, washed thoroughly, halved lengthways and thinly sliced
- 80 gm plain flour
- 1 tsp saffron, soaked overnight in 2 tbsp hot water
- ½ cup (loosely packed) flat-leaf parsley leaves, to serve
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