Mussels with leek, cider and saffron – Jen Smith – Med Meanderings
Mouthwatering mussels in leek, cider, and saffron, perfect for tapas or a main course. Start the day before to let saffron infuse, enhancing the seafood's natural sweetness.
Ingredients
- 2.5 tablespoons extra-virgin olive oil
- 2 kg black mussels, scrubbed
- 200ml dry apple cider
- 120g butter, coarsely chopped
- 2 leeks, washed thoroughly, halved lengthways and thinly sliced
- 80g plain flour
- 1 teaspoon saffron, soaked overnight in 2 tablespoons hot water
- 1/2 cup (loosely packed) flat-leaf parsley leaves, to serve
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