Generally, Advent is a time when many people are very busy in preparation for Christmas Day, cleaning and decorating, buying food and gifts, writing cards and letters.

I make a moule with saffron:

1kg/5lb mussels
3 garlic clove, finely chopped
2 onions, finely chopped
1 carrott
1/2 fennel
1/2 bottle dry white wine
3000ml/5fl oz double cream
handful of parsley leaves, and thyme coarsley chopped
crusty bread, to serve

Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
Heat up the pan and add in olivoil.
Add the mussels and wine or, turn up the heat. Add the vegetables. Then cover and steam them open in their own juices for 4-5 minutes. Give the pan a good shake every now and then.
Add the cream and chopped parsley and remove from the heat.
Spoon into four large warmed bowls and serve with lots of crusty bread.

Vivir la vida / ML

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