1.Remove any tough fibrous beards that are visible between the mussel shells. Scrub the shells with a strong scourer. Wash the mussels under plenty of cold water.
2.Remove any tough fibrous beards that are visible between the mussel shells. Scrub the shells with a strong scourer. Wash the mussels under plenty of cold water.
3.Heat the butter in a large saucepan over a medium-high heat. Add the garlic and onion; cook, stirring, for about 3 minutes or until the onion is soft. Add the wine, undrained tomatoes, saffron water and bay leaf. Simmer, uncovered, for 3 minutes.
4.Add the mussels. Cover the pan with a lid and cook over a high heat for 3-4 minutes, shaking the pan occasionally, until the mussels have opened.
5.Spoon the mussels into 4 large warm bowls. Discard bay leaf. Season the sauce to taste with freshly ground black pepper and sea salt if needed – the mussels may make the sauce salty. Spoon the sauce over the mussels.
6.Serve the mussels sprinkled with fresh oregano leaves and with crusty bread, if desired.
Not suitable to freeze or microwave. You can buy cleaned pot-ready mussels from some fish shops to save time. The mussels are best cooked just before serving.Note