Jervis Bay Mussels In Tasmanian Saffron Oil Recipe

Prepare mussels

Rinse the Jervis Bay mussels under cold running water. Discard any that are open and do not close when tapped. Remove beards with a sharp knife or by pulling toward the hinge. Place mussels in a bowl, sprinkle with 1 tsp sea salt, and keep chilled while you prepare the other components.

Infuse saffron

Warm 120 ml extra-virgin olive oil gently in a small saucepan over very low heat. Add the Tasmanian saffron threads and allow them to bloom in the warm oil for 5 minutes without boiling, stirring gently to release color and aroma.

Aromatics

Add the thinly sliced garlic and thyme sprigs to the saffron oil and continue to warm over the lowest heat for another 6–8 minutes until garlic is soft and fragrant but not browned. Remove from heat.

Finish oil

When slightly cooled (warm but not hot), stir in the lemon zest, 1 tsp fine sea salt, and 0.5 tsp freshly cracked black pepper. Taste and adjust seasoning. Strain the oil through a fine sieve into a small bowl to remove thyme sprigs and slices of garlic if you prefer a clear oil, or leave them in for presentation. Reserve 3–4 tablespoons of the saffron oil for finishing the dish; keep remaining oil warm or at room temperature for serving with bread.

Sweat shallot

In a large heavy-bottomed pot or deep skillet with a tight-fitting lid, melt 25 g unsalted butter over medium heat. Add the finely minced shallot and cook gently for 2–3 minutes until translucent and softened but not browned.

Deglaze

Increase heat to medium-high, add 150 ml dry white wine (or fish stock) and bring to a lively simmer. Scrape any fond from the bottom of the pot.

Cook mussels

Add the prepared mussels to the pot, cover with the lid, and steam for 4–6 minutes, shaking the pot once or twice, until the mussels open. Discard any mussels that remain closed after steaming.

Finish broth

Remove the pot from the heat. Spoon out about 2–3 tablespoons of the cooking liquid into a small bowl; whisk this with the reserved 3–4 tablespoons of saffron oil to marry flavors. Stir the saffron-broth mixture back into the pot along with the chopped parsley and 1 tablespoon lemon juice. Taste and adjust seasoning with salt if needed.

Divide mussels and broth among warmed bowls. Drizzle an extra tablespoon of the saffron oil over each serving for aroma and color. Scatter any reserved sliced garlic or thyme from the oil over the mussels for visual appeal.

Serve immediately with crusty bread to mop up the saffron broth. Recommend passing extra saffron oil on the table and a wedge of lemon if desired.