Steamed Mussels in Saffron Wine Broth
Elevate your seafood dinners with this luxurious recipe for Steamed Mussels in Saffron Wine Broth. Brimming with aromatic flavors, fresh mussels are steamed to perfection in a velvety broth made with dry white wine, rich saffron threads, and a splash of heavy cream. The addition of sautéed shallots, garlic, and fresh herbs like thyme and parsley brings a fragrant depth, while a hint of lemon brightens every bite. This quick and easy dish is ready in just 30 minutes, making it perfect for weeknight meals or stylish entertaining. Serve it with crusty bread to soak up the golden, flavor-packed broth, and let this recipe be the centerpiece of a sophisticated dining experience. Perfect for seafood lovers searching for an elegant yet approachable dish!
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium, finely diced Shallots
- 4 finely minced Garlic cloves
- 1 cup Dry white wine
- 1 cup Chicken or seafood stock
- 1 pinch Saffron threads
- 1 quarter cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- to taste Salt
- to taste Black pepper
- 4 for garnish Lemon wedges
- 1 loaf, for serving Crusty bread
Instructions
Start by cleaning the mussels. Rinse them under cold water, scrub the shells if needed, and remove the beards. Discard any mussels that remain open after gently tapping them on the counter.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts and begins to bubble.
Add the finely diced shallots and cook for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the white wine and chicken (or seafood) stock. Add the saffron threads and stir to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to allow the flavors to meld.
Reduce the heat slightly and add the heavy cream, stirring to incorporate. Season the broth with salt and black pepper to taste.
Increase the heat to medium-high and carefully add the cleaned mussels to the pot. Cover with a tight-fitting lid and steam for 5-7 minutes, shaking the pot occasionally, until the mussels have opened fully. Discard any mussels that do not open.
Stir in the fresh parsley and thyme leaves, reserving a small amount for garnish.
Transfer the mussels and broth to a large serving bowl. Garnish with the reserved parsley, thyme, and lemon wedges.
Serve immediately with crusty bread for dipping into the flavorful saffron broth.
Nutrition Facts
Calories |
3827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 8869 mg | 386% | |
| Total Carbohydrate | 341.4 g | 124% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 18.1 g | ||
| Protein | 264.1 g | 528% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 900 mg | 69% | |
| Iron | 52.5 mg | 292% | |
| Potassium | 4517 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
