Saffron Cream Mussels
1/4 tsp saffron threads
3 Tbsp Boiling water
3/4 cup (175 ml) dry white wine
1 small onion diced
1 large garlic clove minced
2Kg Omega Mussels
1 Tbsp Butter
1 Tbsp Flour
1/2 tsp of, mild curry powder & turmeric
1/2 cup (125ml) milk
1 egg yolk
1/2 cup cream
Infuse the saffron in the boiling water for a few minutes.
Combine the wine, onion and garlic in a large saucepan and bring to the boil.
Drain the mussels (reserve mussel stock and set aside), place into the pan and warm through. Cover the mussels and keep warm.
Melt the butter in a separate small saucepan. Stir in the flour, curry powder and turmeric. Stir in the reserved mussel stock, milk and saffron mixture. Cook over a low heat for 1 minute/
Whisk the egg yolk and cream, together and stir into the sauce. Heat but do not boil.
Place the mussels into bowls and spoon sauce over the top.