Black Mussels Steamed in Saffron Broth Recipe

Name: Black Mussels Steamed in Saffron Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups fish broth; 1/2 teaspoon saffron; 1/2 cup white wine; 2 pounds P.E.I mussels; 2 tablespoon butter; 1 tablespoon garlic, minced; 1 tablespoon freshly chopped scallions; 1 teaspoon freshly minced thyme leaves; 1/2 teaspoon freshly minced oregano leaves; 1 teaspoon freshly minced basil leaves; 1 cup ripe tomatoes, diced; Salt and freshly ground black pepper; Chili flakes, to taste; 1 lemon or lime, sliced, for garnish

Servings: persons

6 cups fish broth
1/2 teaspoon saffron
1/2 cup white wine
2 pounds P.E.I mussels
2 tablespoon butter
1 tablespoon garlic, minced
1 tablespoon freshly chopped scallions
1 teaspoon freshly minced thyme leaves
1/2 teaspoon freshly minced oregano leaves
1 teaspoon freshly minced basil leaves
1 cup ripe tomatoes, diced
Salt and freshly ground black pepper
Chili flakes, to taste
1 lemon or lime, sliced, for garnish

1
In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil.
2
Reduce to simmering and let cook for 5 minutes.
3
Set aside.
4
In a separate saucepan, over high heat, add the butter and garlic.
5
Cook until the garlic is tender.
6
Add saffron broth and bring to a boil.
7
Add the rest of the ingredients including the mussels and cover.
8
When the mussels open up remove the pan from the heat and let it seat for 1 to 2 minutes.
9
Serve in a bowl and garnish with a slice of fresh lemon or lime.
10
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups fish broth, 1/2 teaspoon saffron, 1/2 cup white wine, 2 pounds P.E.I mussels, and more.

Yes, Black Mussels Steamed in Saffron Broth Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!