Mussels in Saffron White Wine Sauce

Mussels in Saffron White Wine Sauce

I LOVE mussels (the other type as well). They are absolutely one of my favorite types of seafood. You can cook them the classic way in white wine, butter, garlic, with a few sprigs of parsley. Or bathe them white wine, coconut milk, saffron and chilies, like here in my recipe Mussels with Saffron White Wine Sauce. Either way is delicious and as you’ll notice, white wine is necessary.

The sauce flavors are warm, spicy, coconutty and filled with the wonderful scents of fresh basil, coriander, and thyme. The sweet, slightly salty mussels paired beautifully with the sauce. And we enjoyed sopping up that sauce with crusty bread.

Inspiration for Mussels with Saffron White Wine Sauce

In 2016, we spent two and a half months in a magical little place called Shankill, Ireland. Shankill is about 45 minutes outside Dublin. King Edward Island mussels filled the seafood markets, and I was in heaven. Also, having been in Morocco a few months earlier, I had about six grams of golden, warm saffron in my backpack.

King Edward Island mussels are sweet, meaty, salty goodness. One I could just picture married with the saffron. And with fresh thyme, cilantro, and basil growing in the garden, the recipe was hatched. Don’t be afraid to switch out the herbs with your favorites if you don’t have all three.

Making mussels, does require a bit of prep work, because they must be CLEANED. Otherwise, you end up grit in the sauce and that is not all that tasty.

Cleaning Your Mussels

One of the most important things you can do when it comes to cooking mussels is make sure you clean them. If not, you’re going to end up with grit in your food and grit is never a good thing.

If you’re looking for less work, choose farm raised mussels over wild ones. Farm-raised are cleaner than the wild. BUT they are WORTH the extra work. However, I’m onboard with eating either of them. The difference for me, is in the flavor. Wild ones have a more intense, sweeter flavor.

Don’t let the idea of cleaning mussels deter you from eating them. All you need is a stiff brush or a clean scratchy kitchen pad to give them a good scrubbing. Use clean running water and remove any beards (the strings hanging out of the shells) as you clean the mussels. Click here for complete instructions for how to thoroughly clean your mussels.

Once your mussels are cleaned, start layering the flavors into the pot, to make this rich broth of yummy goodness.

Mussels with Saffron White Wine Sauce

Substitutes and Additions

Because I couldn’t find any lemon grass, I skipped it. But if you can, it would be a wonderful addition to this recipe. Also, if you aren’t a mussel fan, this sauce works well with clams – your favorite kind – as well. And the sauce works well with ramen noodles and vegetables. Just add a splash of soy sauce if you have a hankering for Asian flavors.

And this is just one way that I LOVE eating mussels. Another is while camping – or gourmet camping, as we like to call it. Check out my recipe for Spanish Chorizo, Jalapeno, and Lime Seafood Packets for more mussel goodness. Not camping? Don’t worry, you can prepare these packets on the grill or in the oven, as well.

What are your favorite mussel recipes? Let me know in the comments. And as always, if you have questions about the recipe or comments, please leave those as well.

Mussels in Saffron White Wine Sauce

Mussels in Saffron White Wine Sauce

Tasty flavors of coconut milk, saffron, spicy chilis, fresh herbs and white wine meld into a golden sauce for steaming mussels and serving with crusty bread for sopping.
Prep Time 40 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Spanish
Servings 4 people

Ingredients
  

  • ½ kilo mussels cleaned
  • 1 cup chicken stock
  • 7-8 saffron threads
  • 2 tbsp olive oil
  • 2 tbsp butter
  • cup onion finely chopped
  • ½ small tomato diced small
  • 1 2 to 3-inch medium-heat chili pepper
  • 1 large garlic clove
  • 1 tbsp fresh ginger 1 tsp. ground ginger
  • ½ tsp ground turmeric
  • ¼ tsp ground white pepper
  • 1 cup dry white wine
  • ½ cup coconut milk
  • Zest and juice from one lemon
  • ½ tsp fresh thyme
  • 1 tbsp fresh basil
  • 1 tbsp fresh coriander
  • Salt and pepper to taste
  • Crusty bread toasted if desired

Instructions
 

  • Clean mussels the mussels and set aside. (Serious Eats has great instructions for cleaning mussels if you need help).
  • In a large skillet or stockpot with a well-fitting lid, heat the chicken stock to almost boiling. Place saffron threads in a heat-proof bowl or coffee mug. Pour heated chicken stock over the saffron. Set aside until needed.
  • Over medium heat, add butter and olive oil to the large skillet or stockpot. Saute onion and tomato until onions are soft. Add garlic, chili pepper, ginger, turmeric, and white pepper. Cook until fragrant.
  • Pour in white wine and simmer until wine is reduced by 1/3. Add the saffron and chicken stock mixture and simmer until reduced by 1/3. Pour in coconut milk, lemon zest and juice, and fresh herbs. Season with salt and pepper. Allow sauce to simmer for 2 to 3 more minutes.
  • Toss in the mussels, put the lid on the pot, and allow the mussels to steam for 2 to 3  minutes. Do not overcook. Your mussels are done when most of the shells are opened.
  • Using a clear glass lid makes it where you can watch the mussels open, but if you don't have one, do not keep opening the lid because you let out the steam. If you have to, check no more than once.
  • Fresh mussels should not take more than 2 to 3 minutes to open when your sauce is at a good simmer and you have a tight-fitting lid.
  • Serve the Mussels with Saffron White Wine Sauce immediately with crusty bread for sopping up the sauce.
Keyword Mussels, Saffron, Seafood