Saffron-Braised British Mussels with Cider, Leeks & Mustard Cream

Ingredients

• 1 lb fresh mussels, cleaned and debearded

• 1 tbsp unsalted butter

• 1 small leek, white portion only, thinly sliced

• 1 small shallot, finely minced

• 1 garlic clove, crushed

• ½ cup dry English hard cider

• ¼ cup heavy cream

• ½ tsp whole-grain mustard

• 6–8 saffron threads

• 1 tbsp fresh parsley, finely chopped

• Sea salt and white pepper, to taste

• Lemon zest, optional finish

Instructions

1. Build the Aromatic Base
   Place the Nutri-Stahl 1-QT saucepan over medium heat. Melt the butter, then add the leek and shallot. Sauté gently for 3–4 minutes until softened and fragrant, avoiding browning.

2. Infuse and Deglaze
   Add the garlic and saffron threads. Stir for 20 seconds to release aroma. Deglaze with the cider, allowing it to simmer for 2 minutes to reduce slightly.

3. Steam the Mussels
   Add the mussels to the saucepan. Cover and cook for 4–5 minutes, shaking the pan occasionally, until all mussels have opened. Discard any that remain closed.

4. Finish the Sauce
   Lower the heat and stir in the cream and whole-grain mustard. Simmer uncovered for 1–2 minutes until lightly thickened. Season with sea salt and white pepper to taste.

5. Final Touch
   Remove from heat. Finish with chopped parsley and a light touch of lemon zest if desired.