A BOWL OF MUSSELS
PREP + COOK TIME MINUTES SERVES
kg small black mussels
generous pinch of saffron threads
tablespoons boiling water
g butter
cloves garlic crushed
medium ( g) brown onion
chopped finely
¼ cup (ml) dry white wine
g can chopped tomatoes
fresh bay leaf
fresh oregano leaves to serve
Removeanytoughfibrousbeards
thatarevisiblebetweenmusselshells
Scrubshellswithastrongscourer
Washunderplentyofcoldwater
Placesaffroninasmallbowland
coverwiththeboilingwater
Heatbutterinalargesaucepan
overmediumhighheat Addgarlic
andonioncookstirringforabout
minutesoruntilonionissoft
Addwinetomatoessaffronwater
andbayleaf Cookuncovered
forminutes
Addthemussels Coverthepan
withalidandcookoverhighheatfor
minutesshakingoccasionally
untilmusselshaveopened
Spoonmusselsintofourlarge
warmbowls Discardbayleaf Season
thesaucewithfreshlygroundblack
pepperandseasaltifneeded–the
musselsmaymakethesaucesalty
Spoonthesauceoverthemussels
Sprinklemusselswithoreganoand
servewithcrustybreadifdesired