Moules au Saffron


1 kg mussels, scrubbed and de-bearded
8 shallots, finely chopped
1 fennel bulb finely chopped
2 medium leeks, trimmed and finely chopped
1 carrot, finely chopped
Several saffron strands
50 g butter
0.5 l of chicken stock
0.5 l of light rosé wine
100 ml of whipping cream
1 tbsp cornflour blended with 3 tbsp of water
Salt and pepper
Bouquet garni
1 tspn black peppercorns


In a large pan melt half the butter, add half the shallots and cook until transparent. Add the bouquet garni, peppercorns and rosé wine, and then bring to the boil.

Add the mussels, cover tightly, shaking the pan occasionally, until the mussels have opened. Strain the mussels into a bowl and reserve the liquid.

When the mussels are cool, pull open and remove most of the mussels, adding extra juice to the reserved liquid. Keep aside some of the mussels in their shells.

Rinse the saucepan and melt the remaining butter. Add the remaining shallots and cook for one to two minutes.

Add the leeks, fennel, carrot and saffron, and cook for three to five minutes until soft.

Stir in the reserved cooking liquid and cook for five minutes until the liquid is slightly reduced.

Add the stock, season and cook for five more minutes.

Stir in the blended cornflour and simmer for two to three minutes until the soup is slightly thickened, then add the cream and mussels.

Serve with crispy bread.

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