Mussels in Saffron with Linguini

Brittany is world famous for the quality of the seafood and so we are cooking mussels for lunch today!

Mussels in saffron with linguini

serves 10

ingredients

4 kg of fresh mussels

3 tbsp of oilive oil

bottle of dry white wine

4 sharlot onions

1 leek

5 cloves garlic

2 sprigs of thyme

2 bay leaves

20 black pepper corns

sprinkle of saffron

1.5 l of fresh cream

bunch of chives

juice of 1 lemon

Rinse the mussels in cold water removing all beards and algie. Discard any lifeless mussels which refuse to close. Place in a cold place

Method

.

Chop up fine the onions, leeks and garlic.

In a large pot, heat olive oil and add all ingredients except wine and chives. Mix well and don't overheat. Add white wine and boil for 5 minutes or when the mussels have opened. Discard any which have not opened.

Remove the mussel shells from the stock and then remove mussels from their shells. Discard shells. Set aside. Reduce the stock, add the saffron and cream, bit of lemon juice (if necessary) and salt & pepper to taste.

Reintroduce the shellless mussels to the stock and keep warm.

Cook the linguini following the instructions on the packet.

Serve in a deep bowl the linguini and top up with the mussel soup and chives.