Execution
Follow the master commands
Heat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook.
Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open. Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron. Let the saffron steep in the stock – you will need 700ml in total, so top up with water if needed and give everything a good stir. Pick the mussels out from the colander, then set aside.
