Provençale mussels
Ingredients
- 1.5 kilogram large mussels
- 1 tablespoon extra-virgin olive oil
- 1 trimmed (100g) stalk celery, sliced
- 1/2 small (100g) leek, diced
- 2 clove garlic, chopped finely
- 1 medium (150g) ripe tomato, diced
- 4 sprigs fresh thyme
- pinch saffron threads
- 1/2 cup (125ml) white wine
- 50 gram butter
- micro cress or fresh herbs, to garnish
- lemon wedges and bread, to serve
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