I am very fond of mussels and I really fell in love with them when travelling throughout Greece, where Mussels Saganaki became a firm favourite of mine to seek out on a menu. We are very lucky here in South Australia that we have some large, plump and very sweet mussels and this is a French inspired recipe that really does them justice. This makes a wonderful main for 4-6 but I also like to serve these as part of a tapas menu. The biggest mistake that can be made with mussels is throwing out the juice they release when they are cooking. The mussel liquor is intensely flavoured and redolent of the sea, so it becomes a key part of the dish. You do need to start the dish to day before as the saffron needs to soak overnight.
Mussels with leek, cider and saffron
2.5 tablespoons extra-virgin olive oil
2 kg black mussels, scrubbed
200ml dry apple cider
120g butter, coarsely chopped
2 leeks, washed thoroughly, halved lengthways and thinly sliced
80g plain flour
1 teaspoon saffron, soaked overnight in 2 tablespoons hot water
1/2 cup (loosely packed) flat-leaf parsley leaves, to serve
