Now with a R in the month, tonight I eat mussels in saffron sauce

Lucas at Ballymaloe with his first ever own home made cake

The young man I went to visit at Ballymaloe, his father had been one of my students years ago.


Serves 2


1kg mussels

100ml white wine

2 bay leaves

5ml black peppercorns

1 small onion, thinly sliced

45ml chopped parsley



Debeard, scrape and wash the mussels well, discarding any which do not close when tapped. Rinse in a colander under cold running water for 3-4 minutes. Leave to drain.


Put a large pan or pot with a close-fitting lid on the gas and allow to heat until very hot. Place all the ingredients in the pot. Cover with the lid and allow to steam for about 4 minutes, shaking the pot from time to time. Remove from the heat. Discard any mussels which have not opened. Serve with the lemon and saffron dressing.



pinch of saffron threads

30ml hot water

1 egg yolk, beaten

5ml crushed garlic

15ml lemon juice

125ml olive oil

60ml reserved sieved mussel stock( I reduced the mussel stock to increase the flavour)

125ml brunoised tomatoes


P.S I used some ready made aioli for the sauce instead of egg yolk , garlic and lemon juice  and little less oil..


Dissolve the saffron threads in hot water and allow to infuse. In a bowl, whisk together the egg yolk, garlic and lemon juice. Slowly whisk in the olive oil. Whisk in the saffron infusion and mussel stock. Add brunoised tomatoes and seasoning. Lightly pour the dressing over the mussels and serve.

it was delicious



Sunset over the Arran islands



lots of reading to be done

My new bible
Print Friendly, PDF & Email

Comments are closed.