Hake is especially good in this dish – it just works so well with saffron – but you can use other white fish too. You can actually make the mussel sauce ahead of time – it’s best on the day you cook it, though – so that all you have to do at the last minute is heat the sauce and serve it with the cooked fish.
Green beans and, once it’s in season, asparagus are also good instead of purple sprouting broccoli here.Prep time: 15 minutes | Cooking time: 20 minutesTwoWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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