Mussels with Saffron and Spinach
This is a beautiful dish with golden creamy sauce and bright green spinach leaves contrasting wonderfully with the black and orange of the mussels
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
150g (5oz) spinach
extra virgin olive oil
4 tbsp dry white wine
2 sweet white onions, finely chopped
4 bay leaves
1 celery stick, finely chopped (optional)
a few sprigs of thyme
10 black peppercorns
1kg (2 ¼lb) mussels, cleaned and debearded
1 tablespoon unsalted butter
2 pinches of saffron strands
250g (9oz) crème fraîche
salt and freshly-ground black pepper
Subscribe to access all of the Irish Examiner.
