• 1kg of mussels
  • extra virgin olive oil
  • 1 shallot
  • ½ a glass of white wine
  • 1 sachet of saffron
  • 2 bay leaves
  • parsley


Clean the mussels, rinse them under cold water. In a pan sauté the oil with the chopped shallot, add the two bay leaves and chopped parsley. Once the shallot is cooked add the mussles which eventually should open while you heat them up, and simmer it all with white wine. Once that the mussels have all fully opened , take away the shells which have no clam in it, and keep them warm aside. Add the sachet of saffron to get a thick cream, and take out the bay leaves. Place the mussels on a plate and add your cream to them..

by Giacomini.