1. Heat the olive oil in a pan and use to fry the onion and garlic for 1 minute. Crumble in the saffron then add the wine and fish stock. 2. Bring the mixture to a boil, add the seafood then cover and allow to steam for about 4 or 5 minutes, or until the mussels just begin to open. 3. Add the vegetables, cover once more, and cook for a further 3 minutes. Discard any unopened mussels, add the ftarrogon, chervil and parsley, season to taste then transfer to a serving bowl and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
