Mussels with Leeks and Saffron

Top and tail the leeks, remove the outer leaves, and cut into thin slices. Peel three or four cloves of garlic. Wash the mussels under a cold tap discarding any that are damaged or are open, and then remove the beards. Grind the stems of saffron using a pestle and mortar.

Put the leeks into a thick bottomed saucepan along with the crushed garlic cloves and a tablespoonful of olive oil and soften over a low light stirring from time to time. When ready season with salt and fresh ground black pepper.

Meanwhile put the mussels into a saucepan along with two glasses of white wine and the ground saffron. Heat over a medium heat, cover and cook for a few minutes. Spoon out the mussels and remove the half shells.

Reduce the mussel cooking liquor over a high heat until reduced by about a third. Take off the heat, stir in two tablespoonfuls of cream and season with salt and pepper.

Spoon the leeks into serving dishes  Picture  , put the mussels on top  Picture  , spoon over the creamy mussel cooking liquor and serve  Zoom  .