Recipe - Saffron And Leek Butter

One fourth teaspoon Saffron
30 Mussels; cleaned
125 ml Dry white wine
Juice and zest of 2 oranges
125 ml Olive oil
One half teaspoon Black pepper
1 tablespoon Fresh coriander; chopped
1 Garlic clove; crushed
2 Shallots; minced
1 Stalk lemon grass; chopped
Salt
1 Bay leaf

Soak the saffron in a little boiling water. Place the oil into a large pan
and heat. Add the chopped shallots and garlic, sweat off without colour.
Add the wine, zest, black pepper, saffron, salt, chopped stalks of lemon
grass and bay leaf and bring to the boil.

Add the mussels and cover with a tight fitting lid. Steam briefly until the
mussels are open.

Remove the top shell and place on to a plate, ready for service. Reduce the
liquid for 23 minutes. Drizzle over the mussels and scatter over the
coriander leaves and a little orange zest and serve immediately.

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