Creamed Mussels with Saffron
recipe for Creamed Mussels with Saffron has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This Spanish seafood dish can be served either as a
starter or a large plate of tapas for four people. Popular
in bars all over Spain mussels are easy to prepare and
never last long on the plate. This recipe for creamed
mussels should be served with fresh crusty bread to
mop up all the delicious sauce.
for Creamed Mussels with Saffron
1kg Fresh mussels, cleaned
1 Large onion, diced
4 Garlic cloves, chopped
250ml White wine
250ml Single cream
6 Threads of saffron
Large bunch of broadleaf parsley
Salt and pepper
to make Creamed Mussels with Saffron
a splash of olive oil into the bottom of a large cazuela
(23cm) and add the onion and garlic. Fry until soft.
the white wine, cream, saffron and a generous sprinkle
of torn up parsley. Ring to the boil then simmer for
5 minutes stirring.
the mussels in a Spanish olla or cooking pot and steam
for 5 - 6 until shells open.
the cream sauce back to the boil, cook for a further
2 minutes, season with salt and pepper.
mussels from shells and place into a terracotta cazuela
or serving bowl and pour the cream sauce over the
with more parsley and serve with fresh crusty bread.
with permission of Orce