Ingredients
- 1 onion
- 1 bay leaf
- 2 1/2 kg mussels
- 100 ml water
- 1 package saffron (approx. 0.2 g each)
- 6 tbs olive oil
- salt, pepper
- 1 bunch flat leaf parsley
Preparation
1. Peel and finely cut the onion.
2. Wash and brush mussels and remove beards. Sort out any that are already open.
3. Add the onion and bay leaf to the pot. Heat the pot on highest level up to the roasting window, switch to a low Level and roast the onions.
4. Add the mussels and water, heat the pot on highest level up to the vegetable window, switch to a low Level and cook for approx. 3 minutes in the vegetable area.
5. At the end of cooking time, pour the cooking fluid in the pan and vigorously reduce. Add saffron and oil, thoroughly beat with a whisk, season with salt and pepper.
6. Chop the parsley leaves. Add the parsley to the mussels and serve with the saffron broth.
This recipe has been tested and approved by AMC.
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