Quick Saffron Mussels

Quick Saffron Mussels

Every time I prepare this quick dinner, my husband asks why I don’t make it more often! Don’t forget the crusty bread.


  • 6 Tablespoons Butter
  • 2 Shallots, thinly sliced
  • 1/2 Teaspoon Saffron Threads, crushed
  • 2 Cloves Garlic, minced
  • 1 Cup Dry White Wine
  • 1/2 Cup Heavy Cream
  • 2 Pounds Mussels, well rinsed and debearded
  • 3 Tablespoons Italian Flat Leaf Parsley, chopped
  • 1/2 Teaspoon Sea Salt
  • 2 Teaspoons Freshly Ground Black Pepper


1. In a large stockpot, melt the butter. Add the shallots, saffron and garlic. Sauté for about 6 minutes. Add the wine and cream and bring to a boil. Once the liquid comes to a boil, add the mussels, stir and cover. Cook for 3 minutes, or until the mussels open.

2. Add the parsley, salt and pepper. Stir gently. Serve in big bowls with crusty bread.

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