MUSSELS IN A SAFFRON CREAM SAUCE | SA Garden and Home
Who says cooking a French meal needs to be a fiddly affair? This two-course menu is both delicious and simple to prepare
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.gardenandhome.co.za.
Ingredients
- 30ml olive oil
- 1 clove garlic, crushed
- 2 shallots or 1 small onion, peeled and finely sliced
- 1 fennel bulb, thinly sliced
- 125ml dry white wine
- pinch saffron threads, soaked in 45ml warm water
- 10ml cornflour, mixed with 45ml cold water
- 1kg mussels, cleaned and tough beards removed
- 250ml cream
- salt and black pepper
- fresh fennel fronds
- hot crusty bread
- lemon wedges
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