Step 2

Wash mussels well and set aside.

Step 3

Infuse saffron in 2 Tbsp boiling water. Set aside.

Step 4

Heat oil and sautée shallots and ginger for 1 minute.

Step 5

Add the mussels, Colombo and stir well.

Step 6

Add the wine, saffron infusion and coconut milk. Cover and bring to a boil.

Step 7

Cook for a few minutes until the mussels open.

Step 8

Add orange blossom water, stir, and serve.