Mussels in Aromatic Saffron and White Wine Broth

Mussels in Aromatic Saffron and White Wine Broth

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 8 Servings

Saffron is an exotic spice derived from the flower of the saffron crocus. It contributes a luminous yellow-orange coloring to foods and has a somewhat honey-like sweet taste. In this recipe, the flavor of the mussels mingles wonderfully with the saffron and wine broth, creating a simple yet flavorful dish.


  • 2 teaspoons butter
  • 3 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 tablespoons half and half
  • 2 1/2 teaspoons saffron threads
  • 1 cup clam juice
  • 4 scallions, thinly sliced
  • 3 tomatoes, seeded, and chopped
  • 3 tablespoons lemon juice
  • 8 pounds mussels, scrubbed and debearded
  • 2 1/2 tablespoons chives, chopped


  1. In a large pot, melt the butter and sauté the garlic, being careful not to over-brown it, for approximately 1 minute.
  2. Whisk in the wine, half-and-half and saffron with a metal whisk, and simmer for 5 minutes.
  3. Slowly add the broth, scallions, tomatoes and lemon juice and continue simmering for an additional 5 minutes.
  4. Add the mussels to the pot and cover, steaming for about 5 minutes. While holding the lid tightly on the pot with oven mitts, shake pot in order to mix the mussels; continue cooking for 2 more minutes.
  5. Open pot and dispose of any mussels that did not open. Using a slotted spoon, remove the mussels and place into 4 bowls. Add the fresh chives to the broth, mix, and then ladle over the mussels. Serve with fresh sourdough bread to soak up broth.

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