Ingredients

• 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

Method

1. 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.
2. 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.
3. Discard any mussels with closed shells. Using a slotted spoon, carefully remove open mussels from the saucepan and keep warm. Reserve the cooking liquor.
4. Heat the olive oil in a small frying pan. Add the shallot and garlic, cooking gently for 2-3 minutes, until softened.
5. 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.
6. Serve immediately with fresh crusty bread.

Serves 4