Mussels in White Wine and Saffron

  • Mussels in White Wine and Saffron
By Pamela Morgan
Mussels in White Wine and Saffron
Serves: 6  

I was wondering what to post this week, and his dish takes 10 minutes to cook on top of the stove, and served alongside a green salad and a few bottles of beer, it is the perfect grown up comfort food. We will definitely be making this one pot wonder in our next Flirting With Flavors Seafood Cooking Party!


  • 2 teaspoons butter
  • 1 teaspoon Arbequina extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 cup white wine
  • 2 tablespoons half and half
  • 2 1/2 teaspoons Saffron Select Extra threads
  • 1/2 cup clam juice
  • 4 scallions, thinly sliced
  • 3 tomatoes, seeded, and chopped
  • 3 tablespoons lemon juice
  • 6 pounds mussels, scrubbed and debearded
  • Small bunch of chives, basil, or parsley, chopped


  • Mussels in White Wine and Saffron
  • Melt the butter and olive oil in a large pot, then add the garlic. Sauté about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, simmer for 5 minutes.
  • Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into six bowls; distribute the broth equally among the bowls, and top each with fresh herbs.


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