Heat the oven to 200c
Warm the cobs for 5 minutes.
In a large pan with a lid, pop the butter in and when foaming add the onion, bay leaves and garlic. Cook for a minute then add the wine, bring to the boil add the mussels.
Pop the lid on and cook for 2 to 3 minutes until all the mussels are open, stir then season. Sweat the rest of vegetables in a knob of butter and add the saffron. Then drain the liquor into a bowl, add to the veg, then bring to the boil, reduce by half and add the cream. Pick most of the meat from the mussels and pop back into the sauce with 2 tbsp of chopped parsley, stir.
To make the crumb, blitz the crumbs then toast the crumbs in a little butter and a clove of the garlic. When golden add the parsley and mix.
To serve, spoon the mussels and sauce into the rolls and top with the crust.
Heat the oven to 200c
Warm the cobs for 5 minutes.
In a large pan with a lid, pop the butter in and when foaming add the onion, bay leaves and garlic. Cook for a minute then add the wine, bring to the boil add the mussels.
Pop the lid on and cook for 2 to 3 minutes until all the mussels are open, stir then season. Sweat the rest of vegetables in a knob of butter and add the saffron. Then drain the liquor into a bowl, add to the veg, then bring to the boil, reduce by half and add the cream. Pick most of the meat from the mussels and pop back into the sauce with 2 tbsp of chopped parsley, stir.
To make the crumb, blitz the crumbs then toast the crumbs in a little butter and a clove of the garlic. When golden add the parsley and mix.
To serve, spoon the mussels and sauce into the rolls and top with the crust.
