Poached mussels, tomato, saffron and basil

Name: Poached mussels, tomato, saffron and basil
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 180 ml dry rosé; 1 pinch saffron threads; 1 kg large black mussels, scrubbed, debearded; 1 cup (loosely packed) watercress; 1 large ripe tomato, deseeded and finely diced; 1 spring onion, thinly sliced into rings; 1½ tbsp extra-virgin olive oil; 1 tsp lemon juice

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 6

Author : Richard Purdue

mussel tomato lettuce

Poached mussels, tomato, saffron and basil

Ingredients

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180 ml dry rosé1 pinch saffron threads1 kg large black mussels, scrubbed, debearded1 cup (loosely packed) watercress1 large ripe tomato, deseeded and finely diced1 spring onion, thinly sliced into rings1½ tbsp extra-virgin olive oil1 tsp lemon juice

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Instructions

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Step 1

Bring wine and saffron to the boil in a saucepan over medium-high heat, add mussels, cover and cook, shaking pan occasionally, until they start to open (2-3 minutes). Remove mussels from pan as they open, remove mussel meat from shells and reserve. Strain and reserve cooking liquid.

Step 2

For tomato dressing, combine tomato and spring onion in a bowl, add 30ml reserved mussel liquor, oil and lemon juice, and stir to combine. Pour tomato dressing over mussels, scatter with watercress and allow flavours to infuse (15 minutes) before serving.