180 mldry rosé1 pinchsaffron threads1 kglarge black mussels, scrubbed, debearded1 cup(loosely packed) watercressTomato dressing1large ripe tomato, deseeded and finely diced1spring onion, thinly sliced into rings1½ tbspextra-virgin olive oil1 tsplemon juice
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.
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.