Mussels with saffron vinaigrette


You'll need

1.2 kg mussels, scrubbed To serve: rock salt (optional) To serve: purslane leaves (see note)   Saffron vinaigrette 250 ml dry white wine 80 ml (⅓ cup) white wine vinegar ½ tsp saffron threads 2 tsp caster sugar 80 ml (⅓ cup) extra-virgin olive oil

Method

  • 01
  • For saffron vinaigrette, simmer wine, vinegar and saffron in a saucepan over medium-high heat until reduced by two-thirds (12-15 minutes), remove from heat, stir in sugar to dissolve, season to taste, whisk in olive oil and cool to room temperature.
  • 02
  • Heat a large saucepan over high heat until very hot (1-2 minutes), add mussels, cover with a glass lid and cook, shaking pan occasionally, until mussels just open (3-5 minutes; remove cooked mussels with tongs as they open).
  • 03
  • Remove mussels from shells, toss in saffron vinaigrette and season to taste. Clean half the mussel shells, place a mussel in each, drizzle with a little extra saffron vinaigrette and serve on a bed of rock salt, scattered with purslane.
Note Purslane is available from select greengrocers; it may need to be ordered ahead.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

"Pick good, heavy mussels. If it's a light mussel it's probably been out of the water a bit longer. If you can't get purslane, you could use iceberg lettuce cut into chiffonade. That's got sort of the same freshness and watery crunch." At The Apollo, Barthelmess cooks the mussels over the woodfired grill; you could cook them on a woodfired barbecue instead of in a saucepan.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Champagne.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool