Next Sunday, in the Sunday Times Magazine, Russell Norman, the man behind the New York-style diner Spuntino in Soho, shares its irresistible recipes for the first time. Here we give you a sneak-preview of a classic steamed mussels and saffron dish.
Mussels, saffron and agretti
You’ll find agretti at farmers’ markets and greengrocers’ in spring. Samphire is a decent substitute.
Serves: 4
Extra-virgin olive oil
5 shallots, thinly sliced
2 cloves of garlic, finely chopped
Flaky sea salt and black pepper
100ml white wine
Good pinch of saffron strands
250ml fish stock
400ml double cream
500g mussels, washed and beards removed (discard any that do not close when tapped)
150g agretti
1 lemon, quartered
1. Place a large pan over a low heat with a glug of olive oil. Add the shallots, garlic, a pinch of salt and a twist of pepper. Sweat until the shallots are soft but have not taken on any colour. Add the wine and saffron, increase the heat to high and boil to reduce the liquid by half.
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2. Add the fish stock and bring back to the boil, then reduce the heat for a rolling boil. Using a small ladle, remove any scum that forms on top. Reduce the liquid by half, then add the cream. Bring it back to the boil and then remove from the stove.
3. Put the mussels in a large, lidded pan with a glug of olive oil. Place over a high heat with the lid in place and cook for 2 or 3 minutes, shaking occasionally, until the mussels start to open. Discard any that do not open.
4. Remove the lid and add the agretti and the saffron sauce. Bring back to the boil. Serve immediately in deep bowls with a lemon wedge and a hunk or two of crusty bread.
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Spuntino, by Russell Norman (Bloomsbury, £25) is available at the ST price of £22.50 inc. p&p. Tel: 0845 271 2135 or visit thesundaytimes.co.uk/bookshop