Norwegian mussels are an excellent ingredient and easy to prepare with different flavours, so why not try this recipe for Norwegian mussels with saffron sauce?
Scrub the Norwegian mussels and check that all the shells are closed. Discard any that you are unsure of.
Steam the mussels in a dry saucepan covered with a lid on a high heat until they open, approx. 3-4 minutes. Discard the mussels that have not opened during steaming.
Take out the seafood and strain the stock. Add water if necessary so that there is enough stock for half a decilitre per portion.
Finely chop shallot and sauté in butter until shiny but not brown. Add the mussel stock and the saffron. 1 g saffron is approx. 1 tsp.
Pour in the cream and allow the sauce to simmer so that it thickens, or thicken with a little corn starch.
Season with salt and a little lemon.
Add the Norwegian mussels to the saffron sauce, and quickly heat through.
Serve with rice.