Mussels in Saffron Sauce from Sud de France by Caroline Conran
Scrub and beard the mussels. Put them in a large pan with 2 tablespoons of water, place over a fierce heat and cover. Cook for 2–3 minutes, shaking the pan once or twice, until the mussels have...
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Cooking tools:
- Pot
- Stove
- Measuring spoon
- Colander
- Fine-mesh sieve
- Mixing bowl
- Scrubbing brush
Ingredients
- a few sprigs of thyme or large pinch dried thyme
- 1-2 bay leaves
- 5 ripe red tomatoes, skinned, deseeded and chopped
- 1 large onion, finely chopped
- salt - possibly
- 1 red chilli, deseeded and chopped or large pinch dried flakes
- 4 tbsp olive oil
- 250 ml dry white wine
- large pinch saffron
- 1 kg mussels
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