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Saffron and Mussel Sauce
Saffron and Mussel Sauce
added by somersetchef

This Sauce is amazingly flavoursome and deep. The Garlic and the Saffron play off each other so well and is complimented by the wonderful Aniseed tone from the Pernod. I used this sauce to accompany Guilt Head Bream, Wilted Spinach, Salsify, Chestnut Mushrooms and Roasted wild Garlic, But this Sauce will do well with many dishes. Why not try it With Butter Fried Skate Wing?

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Prep time
  • 15 minutes
Cook Time
  • 20 minutes
  • makes 1 litre
  • Lemon oil
  • 2 whole spring onions, finely sliced.
  • 1 stick Celery, quartered lengthways, sliced fine.
  • 2 garlic cloves, finely diced
  • Pernod double measure
  • 4 oz flour
  • 1/2 litre vegetable stock
  • 1/2 litre fish stock
  • Good pinch of saffron
  • seasoning
  • 250g Fresh mussels
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·                     Heat oil in the pan.

·                     Add the spring onions, celery and garlic and sweat down for 3-4 minutes without colouring.

·                     Add the pernod and light by tilting pan towards hob flame (be careful!).

·                     Once flame extinguishes, add the flour and mix in to form a dough.

·                     Add the stock, a little at a time, to create a slightly thickened sauce (you may require extra liquid).

·                     Add the saffron, stir in, then add the mussels, cover and reduce the heat to low.

·                     Stir often to ensure the sauce does not burn (too thick a sauce, then this task becomes tricky).

·                     Once mussels are open, remove from heat.

·                     Pick out the mussels, making sure any sauce is returned to the pan. Place Mussels into a bowl.

To serve:

Heat sauce in a pan slowly. Add 5-6 mussel flesh per portion. season

Dress the plate accordingly.

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