Mussels with a Saffron Sherry Sauce

More Spanish inspired mussels,  this time, made with saffron and dry sherry.   (There is mussel inspiration from other countries yet to be shared).

The mussels are served here with plenty of white bread and butter (for unceremonious dunking).

Of course, we're being a little decadent with the saffron (which can be in powder form or strands 'bloomed' in a little seafood or vege stock).

Ingredients (2):

1 kg clean mussels

2 banana shallots, finely diced

1 clove of garlic, crushed

1 TBSP olive oil

I bayleaf

1/2 tsp hot smoked paprika

1 sachet of saffron powder

90 ml dry sherry

Method:

Fry the shallot and garlic in olive oil.

Add the bayleaf and paprika, stir (the smell is beautiful).

Add the mussels, saffron and sherry.

Cook in a lidded pan over a medium heat for 2-3 minutes until the mussels are open.

Serve.

A note on the sherry, Fino is a safe bet, it's dry and light thus complimenting the mussels.  Manzanilla is a curve ball, this salty Andalusian sherry is an interesting choice (and if you purchase a bottle, it's also good with clams).