| Ingredients
500g Mussels
30ml Olive oil
60ml White wine
50ml Cream
30g Garlic, chopped
15g Chili, chopped
3-4 Basil leaves
5g Salt
2g White pepper
30g Unsalted butter
5 Strands of saffron |
Method
- Heat oil in a pot, sauté garlic and then add chilies and deglaze with white wine
- Add the mussels and steam until all of the mussels have opened (discard any that
don’t open)
- Add basil and cream. Cook for a further minute
- Adjust seasoning and serve the mussels into a bowl
- Reduce the liquid further under a high flame and whisk in the butter until the sauce thickens
- Pour sauce over mussels and serve
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