2kg fresh mussels
1kg red potatoes
2 large leeks, washed
1 large carrot
1 bunch spring onions
generous pinch of Norfolk saffron
1 bay leaf
175ml white wine
250 mil water
200ml double cream
- Finely slice the shallots, and place in a large saucepan, one that has a tightfitting lid.
- Add the bayleaf, the white wine and the water. Bring to the boil.
- Clean any barnacles from the mussels with a table knife. Discard any that are broken or are open.
- Pour the mussels into the saucepan with the wine and water.
- Pop on the lid, and shake the mussels a couple of times during cooking.
- Cook until they have opened. This should take 4 to 5 minutes. Remove from the heat.
- Finely dice the washed leek, and place into a clean saucepan with the butter. Cook gently to soften the leek.
- Peel and dice the potato, and add to the saucepan with the leek.
- Add the peeled diced carrot.
- Grind the saffron in a pestle or mortar, or with the back of spoon. Add a dessertspoon full of a very hot water to extract the maximum colour and flavour.
- Strain the liquor from the cooked mussels into the pan with the leek and potato.
- Add the saffron and cook the liquor gently until the potatoes have cooked. This should take around 15 minutes. Top up with a little more water if necessary.
- Remove the mussels from the shells, keeping a few back in the shell for garnish.
- Slice the spring onions.
- Add the double cream, the spring onions, and the picked mussel meat to the broth.
- Add the mussels in the shell, and finish with a squeeze of lemon juice and the snipped chives.