Royal Feast - Mussels in Saffron Lemon Broth
recipe

A delightful and delicious shellfish dish that combines seafood, fresh salads, and tasty dips. Perfect for dinner or a special occasion.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients

- 1 kg fresh mussels
- 2 dl cream
- 1 tsp saffron
- Juice of 1 lemon
- 2 cloves garlic, crushed
- 1 tbsp fresh parsley, chopped
- 4 dl salad (e.g., arugula and iceberg lettuce)
- 1 dl hummus
- 1 dl harissa pesto
- 1 dl eggplant spread
- 1 dl mint yogurt
- 1 preserved lemon (e.g., salted)
- House bread for serving

Instructions

1. Rinse the mussels under cold water and remove any dirt.
2. In a pot, heat the cream, add the crushed garlic, saffron, and lemon juice. Let it simmer on low heat for about 5 minutes.
3. Add the mussels to the pot and cover. Cook for about 5-7 minutes until the mussels open.
4. Prepare the salad by mixing the salad ingredients in a bowl.
5. Serve the mussels on plates in the saffron cream broth and add the salad, hummus, harissa pesto, eggplant spread, and mint yogurt.
6. Garnish the dish with chopped parsley and serve with the preserved lemon. Provide house bread for dipping.
Nutritional Information (per serving, estimated)
- Energy: 450 kcal
- Protein: 20 g
- Carbohydrates: 25 g
- Fat: 30 g
- Fiber: 5 g

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