Mussels in Saffron Sauce

Name: Mussels in Saffron Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Onions 1 small; Extra virgin olive oil 5 spoonfuls; Parsley chopped 2 tablespoons; Saffron 1 bag; Mussels 2.2 lbs; Bay leaves 2 leaves; Wine white 80 g

it de fr es br

203

Calories per serving

Energy Kcal 203
Carbohydrates g 5.5
of which sugars g 2.5
Protein g 10.9
Fats g 13.7
of which saturated fat g 2.12
Fiber g 0.8
Cholesterol mg 107
Sodium mg 262

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Rich color and aromatic flavor make mussels in saffron sauce a great addition to family dinner tables or any gathering when you want something truly special. Each shell opens up to reveal tender, soft seafood surrounded by shimmering, golden saffron sauce that brings a gentle warmth and slightly exotic touch families often look for in seafood recipes. The nice, savory depth from a well-made fennel saffron wine sauce highlights the best parts of these mussels, creating an experience that feels both delicious and a little fancy. Whether the platter is set out for a cozy weekend meal or made the centerpiece for bigger celebrations, everybody remembers the first spoonful of those irresistible, moist, flavorful bites. Colorful presentation catches the eye, and the rich, comforting aroma instantly gets everyone hungry (seriously, it just smells THAT good – always gets people excited). With the sauce’s pretty yellow shade and the way it clings to each shell, home cooks appreciate how this dish looks as enticing as it tastes.

For families balancing busy schedules, these mussels in saffron sauce check all the boxes: easy-going enough for weeknights, impressive enough for entertaining, and budget-friendly too. Parents love that a big bowl of mussels can feed a crowd without much effort or expense – plus, versatile serving options mean even picky eaters find something they like. Set out warm crusty bread for dipping (major highlight), toss a fresh salad on the side, or pair with pasta for a simple but satisfying meal that’s ready for seconds. If you’re looking to mix things up, coconut milk makes a wonderful addition and brings coconut saffron mussels to your rotation – always popular with seafood lovers. The beauty is in the flexibility – sometimes families keep it traditional, other times they try new garnishes or sides. With each batch, there’s a little room for something different, but the appeal stays the same: friendly, good seafood made for sharing, with memorable flavors and plenty of ways for everyone to enjoy. These easy seafood recipes really do bring a little restaurant-style magic right to your table (and usually get rave reviews from both kids and grownups).

INGREDIENTS: Onions - 1 small; Extra virgin olive oil 5 spoonfuls; Parsley - chopped 2 tablespoons; Saffron 1 bag; Mussels 2.2 lbs (1 kg); Bay leaves 2 leaves; Wine - white 80 g

Preparation

How to prepare Mussels in Saffron Sauce

To prepare mussels in saffron sauce, start by cleaning the mussels: place the mussels in a bowl and rinse them under cold running water 1. Using a knife, remove impurities from the mussel shell 2, then remove the beard (or byssus) by pulling it off with your hands 3. Then, with a stiff brush, scrub the mussels quickly and vigorously under running water and set them aside.

In a non-stick pan, sauté the finely chopped onion with a little oil 4, add two bay leaves 5 and the chopped parsley, keeping some aside for the final garnish 6.

As soon as the onion has softened, add the mussels 7 and let them open over high heat, deglaze with the white wine 8. Once all the mussels have opened, remove them from the pan, discard the shell part that does not contain the shellfish, and keep them aside, warm.

Now reduce the cooking liquid by adding a sachet of saffron previously dissolved in a little mussel liquid 10, until you obtain a thick sauce, then remove the bay leaves 11. Place the mussels on a serving dish and sprinkle them with the sauce, finally garnish with finely chopped parsley. The mussels in saffron sauce are ready, serve them immediately.

Storage

It is preferable to consume the mussels in saffron sauce as soon as they are ready, but if you wish, you can store them in an airtight container in the refrigerator for up to one day.

It is recommended not to freeze the mussels in saffron sauce.