Mussels in a Saffron-Citrus Cream Sauce Recipe

Name: Mussels in a Saffron-Citrus Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups Riesling; 4 thyme sprigs; 2 garlic cloves, smashed; 4 pounds mussels, scrubbed; 1/2 cup heavy cream; 1 1/2 teaspoons finely grated orange zest; 1 1/2 teaspoons finely grated lemon zest; 1/2 teaspoon saffron threads; 2 1/2 tablespoons cold unsalted butter; Salt; Freshly ground pepper; Grilled bread, for serving

Servings: persons

1 1/4 cups Riesling
4 thyme sprigs
2 garlic cloves, smashed
4 pounds mussels, scrubbed
1/2 cup heavy cream
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons finely grated lemon zest
1/2 teaspoon saffron threads
2 1/2 tablespoons cold unsalted butter
Salt
Freshly ground pepper
Grilled bread, for serving

1
In a large, wide saucepan, combine the wine, thyme and garlic with 1 1/4 cups of water and bring to a boil.
2
Add the mussels, cover and cook over moderately high heat, shaking the pan a few times, until the mussels open, about 3 minutes.
3
Using a slotted spoon, transfer the mussels to a large bowl.
4
Discard any mussels that do not open.
5
Pour the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup.
6
Wash the pan and pour in the cooking liquid, leaving behind any grit.
7
Boil the cooking liquid until reduced to 1 1/2 cups, about 10 minutes.
8
Add the cream, citrus zests and saffron and bring to a boil.
9
Reduce the heat and simmer until slightly thickened, about 3 minutes.
10
Stir in the butter until melted, then stir in the mussels until heated through.
11
Season with salt and pepper and serve with grilled bread.

342

kcal

Calories

Fat

Carbs

Protein

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1 1/4 cups Riesling, 4 thyme sprigs, 2 garlic cloves, smashed, 4 pounds mussels, scrubbed, and more.

Yes, Mussels in a Saffron-Citrus Cream Sauce 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!

Mussels in a Saffron-Citrus Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions