Mussels with leek, cider and saffron

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

Heat olive oil in a large saucepan over high heat, add the mussels and cider, cover with a lid and cook, shaking pan occasionally, until mussels open (1-2 minutes). Remove from the heat, strain juice and reserve mussels and juices separately.

Heat butter in a large saucepan over low-medium heat, add leek and stir occasionally until tender (7-8 minutes). Add flour and stir to combine (1-2 minutes). When it starts to bubble, stir in saffron and soaking water, then add 750ml of the reserved mussel juice (top up with water if necessary), increase heat to medium and stir continuously until sauce thickens (1-2 minutes). Let it bubble for a minute, then stir in mussels and serve hot scattered with parsley and some warm crusty bread to soak up the juices.