World Cuisine

  • 1 tablespoon olive oil
  • 2 garlic cloves, sliced
  • pinch of saffron threads
  • 125 ml (4 fl oz) dry white wine
  • 1 kg (2 lb) live mussels, scrubbed and debearded (discard any that don't shut when tapped)
  • 125 g (4 oz) cherry tomatoes, halved
  • chopped parsley, to garnish

Heat the oil in a large saucepan, add the garlic and cook for 30 seconds until starting to sizzle. Add the saffron and wine and bring to the boil, then simmer for a couple of minutes.

Tip in the mussels and tomatoes, cover and cook for about 5 minutes or until the mussels have opened. Discard any that remain closed. Scatter with chopped parsley and serve with plenty of crusty bread.

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