Name: Saffron And Orange Mussels
Ingredients: 1/4 ts Saffron; 30 Mussels; cleaned; 125 ml Dry white wine; Juice and zest of 2 oranges; 125 ml Olive oil; 1/2 ts Black pepper; 1 tb Fresh coriander; chopped; 1 Garlic clove; crushed; 2 Shallots; diced; 1 Stalk lemon grass; chopped; Salt; 1 Bay leaf

Summary of Principles for Christian Stewardship: 1. Giving is to be in proportion to wealth - 1 Cor. 16:2; 2 Cor. 8:3, 11, 12; 9:8-11 (precisely what percentage that might be is never stated by Paul). 2. Giving is to be regarded as a privilege; indeed, it is an act of worship and praise - 2 Cor. 8:4; Phil. 4:15-18. 3. Giving is to be voluntary, not forced - 2 Cor. 8:3,11-12; 9:5,7. 4. Giving is to be preceded by the dedication of oneself to the Lord's work in whatever capacity possible - 2 Cor. 8:5. 5. Giving is to be characterized by a spirit of reciprocity - 2 Cor. 8:13-15. 6. The administration of Christian giving should take into consideration the principles [of integrity] that governed Paul's approach to the collection [he assembled] - 2 Cor. 8:16-24. 7. Giving is to be characterized by forethought and prayer - 2 Cor. 9:7. 8. Giving must never be characterized by sorrow over money lost or by covetousness - 2 Cor. 9:5, 7. 9. Giving should always be cheerful and joyous - 2 Cor. 9:7. 10. Giving should not be undertaken with a view to personal enrichment; rather, one should give with the expectation that God will supply the giver with abundance for additional giving - 2 Cor. 9:8-11. 11. All giving is to be understood as finding its source, power, and pattern in the grace of God in Christ - 2 Cor. 8:1,9; 9:14-15.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		Coxon’s kit, Coxon2	2	servings

INGREDIENTS

1/4	ts	Saffron
30		Mussels; cleaned
125	ml	Dry white wine
		Juice and zest of 2 oranges
125	ml	Olive oil
1/2	ts	Black pepper
1	tb	Fresh coriander; chopped
1		Garlic clove; crushed
2		Shallots; diced
1		Stalk lemon grass; chopped
		Salt
1		Bay leaf

INSTRUCTIONS

Soak the saffron in a little boiling water. Place the oil into a large pan
and heat. Add the chopped shallots and garlic, sweat off without colour.
Add the wine, zest, black pepper, saffron, salt, chopped stalks of lemon
grass and bay leaf and bring to the boil.
Add the mussels and cover with a tight fitting lid. Steam briefly until the
mussels are open.
Remove the top shell and place on to a plate, ready for service. Reduce the
liquid for 2-3 minutes. Drizzle over the mussels and scatter over the
coriander leaves and a little orange zest and serve immediately.
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