| 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.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”