Mussels with camel milk and saffron


Mussels with camel milk and saffron

  • 1 Cutting board
  • 1 Slicer
  • 1 casserole dish and its lid
  • 1 wooden spatula
  • 2 Kg. Mussels
  • 15 Cl Dry white wine
  • 5 Cl Extra virgin olive oil
  • 2 Pieces Onions
  • 2 Pieces Sweet Pepper
  • 2 g. Saffron
  • 10 g. Camel milk powder
  • 10-12 Sprigs Parsley
  • 4-5 Chives Sprigs
  • 2-3 Pinches Salt and freshly ground pepper
  1. Rinse the mussels well
  2. Slice the onion and set aside
  3. Wash, mince the peppers then set aside
  4. Chop the parsley and chives then set aside
  5. Put the casserole dish on high heat and add the olive oil
  6. Add the onions then stir
  7. Add the white wine then pour in the mussels,
  8. Add the saffron and peppers then stir
  9. Cover the casserole dish with the lid and cook for 5 minutes
  10. Uncover the casserole dish and take it out of the fire
  11. Add the parsley, chives and camel milk powder
  12. Stir with the spatula
  13. Season with salt and pepper and dress


Main course

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