Mussels with saffron vinaigrette

AT A GLANCE

  • Serves 6 people

  • 1.2 kg mussels, scrubbed
  • To serve: rock salt (optional)
  • To serve: purslane leaves (see note)
  •  
  • Saffron vinaigrette
  • 250 ml dry white wine
  • 80 ml (⅓ cup) white wine vinegar
  • ½ tsp saffron threads
  • 2 tsp caster sugar
  • 80 ml (⅓ cup) extra-virgin olive oil
01   For saffron vinaigrette, simmer wine, vinegar and saffron in a saucepan over medium-high heat until reduced by two-thirds (12-15 minutes), remove from heat, stir in sugar to dissolve, season to taste, whisk in olive oil and cool to room temperature.
02   Heat a large saucepan over high heat until very hot (1-2 minutes), add mussels, cover with a glass lid and cook, shaking pan occasionally, until mussels just open (3-5 minutes; remove cooked mussels with tongs as they open).
03   Remove mussels from shells, toss in saffron vinaigrette and season to taste. Clean half the mussel shells, place a mussel in each, drizzle with a little extra saffron vinaigrette and serve on a bed of rock salt, scattered with purslane.
Note Purslane is available from select greengrocers; it may need to be ordered ahead.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

Recipe:

JONATHAN BARTHELMESS, THE APOLLO, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

CHAMPAGNE. , suggested by SAM CHRISTIE

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