New Zealand Mussels with Morel Mushrooms and Saffron
Sylvia LAM, President of Hong Kong Dietitians Association, said "The use of morel mushroom, saffron and fish broth in cooking shell fish can bring out the taste of freshness and is better than just cooking with garlic and white wine. Mussels are rich in iron which is especially suitable for women."
Ingredients (Serve 1):
| Morel Mushrooms | 2 pieces |
| Saffron | 5 gm (about 1 mace) |
| Olive Oil | 1 teaspoon |
| Mussels (half shell) | 10 pieces |
| Onion (shredded) | 1/3 piece |
| Celery (shredded) | 1 stalk |
| Carrot (small, shredded) | 1 piece |
| Fish Broth | 400 ml |
Seasonings:
| Salt | 1/4 teaspoon |
| White wine | 4 teaspoons |
Cooking Method:
| 1. | Rinse then soak morel mushrooms in water till tender. Cut them into halves and set aside. |
| 2. | Soak saffron in water until aromatic. |
| 3. | Heat oil in a wok. Stir-fry mussels, onion, celery and carrot slightly. |
| 4. | Add white wine and fish broth and bring to boil. Then add morel mushrooms, saffron and saffron water. |
| 5. | Cook mussels until done. Season with salt and serve. |
This recipe is provided by The Royal Pacific Hotel & Towers – Café on the Park.
Extract from CookSmart, Issue 7
