1.75kg mussels, cleaned
1 medium onion, finely chopped
Freshly milled salt & pepper
Pinch of saffron
300mls half fat crème fraiche
30mls. single malt whisky
15mls rapeseed oil
Flat leafed parsley
Put saffron threads in a small bowl with a tablespoon of warm water.
Melt butter with oil in a large saucepan & sauté onion until soft. Season.
Add mussels & whisky, placing on lid, & steam for a couple of minutes, giving the pan a "shoogle" once or twice. The mussels open when cooked.
Using a slotted spoon, lift mussels onto a large serving bowl & keep warm. Discard any mussels that have remained closed.
Quickly add saffron to pan & reduce liquor by half. Stir in crème fraiche & parsley to heat through.
Pour over mussels & serve with local bread.
Prep. & Ck.Tm: 15mins.