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Poached mussels, tomato, saffron and basil

You'll need

180 ml dry rosé 1 pinch saffron threads 1 kg large black mussels, scrubbed, debearded 1 cup (loosely packed) watercress   Tomato dressing 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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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