- 500g Mussels
- 1 glass dry white wine
- 1 tablespoon olive oil
- 1 shallot, peeled and chopped finely
- 2 cloves garlic, peeled and crushed
- 1 tablespoon fresh oregano, chopped
- 2 saffron strands (optional)
- 1/2 cup cream
- Salt and ground black pepper to taste
- Crusty fresh bread to serve
- Clean the mussels thoroughly in plenty of cold water and remove any beards from the shells. Discard any mussels that are open or damaged. Place the mussels in a large bowl and cover with cold water.
- Pour the wine into a large saucepan and bring to the boil. Tip the mussels into the pan, cover and cook, shaking the saucepan periodically for 6-8 minutes, or until the mussels have opened completely.
- Discard any mussels with closed shells. Using a slotted spoon, carefully remove open mussels from the saucepan and keep warm. Reserve the cooking liquor.
- Heat the olive oil in a small frying pan. Add the shallot and garlic, cooking gently for 2-3 minutes, until softened.
- Add the reserved cooking liquid and chopped oregano, cooking for a further 3-4 minutes. Stir in the saffron and cream and heat through gently. Season to taste with salt and pepper. Place a few mussels in individual bowls and spoon over the creamy garlic sauce.
- Serve immediately with fresh crusty bread.