Mussels in Saffron Curry Broth Recipe

Name: Mussels in Saffron Curry Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Saffron; 1- 1/2 cup White Wine; 3 whole Shallots; 4 cloves Garlic; 4 whole Roma Tomatoes; 1 bunch Flat Leaf Parsley; 1- 1/2 pound Live Mussels; 4 Tablespoons Butter; 1 Tablespoon Curry Powder; 1- 1/2 teaspoon Salt And Pepper, to taste; 1 loaf Crusty Bread

Servings: persons

1
1.
2
Place the saffron in 1/2 cup of the white wine.
3
2.
4
Finely dice shallots and garlic.
5
Medium dice the tomatoes.
6
Coarsely chop the parsley.
7
3.
8
Wash and debeard the mussels.
9
Debearding kills the mussel, so its best to do this right before cooking, or get a friend to help out while you are prepping!
10
4.
11
In a large pot, heat 1 tablespoon butter till melted and cook the shallots, garlic on medium until fragrant, about 3 minutes.
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5.
13
Pour the saffron infused wine into the pot.
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Add the remaining cup of wine and heat to boiling.
15
6.
16
Add the remaining 3 tablespoons butter and stir to melt.
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Add curry powder and stir.
18
Taste and add salt 1/2 teaspoon at a time until the flavor is right.
19
I added about 1.5 teaspoons of salt.
20
7.
21
Pour the mussels into the pot of broth and cover.
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Cook for 5 minutes.
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8.
24
Add the tomatoes and parsley and stir to distribute.
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Cover and cook for another 1 minute.
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You want the tomatoes to maintain their freshness, so dont overcook!
27
9.
28
Remove from heat.
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Discard any unopened mussels and pour everything into a large bowl for serving.
30
10.
31
Slice the bread and lightly toast in the oven on broil if desired.
32
You can also just serve bread as is.
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11.
34
Pour a glass of the wine for everyone and dig in!

140

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.

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 11 ingredients. The key ingredients include: 1 teaspoon Saffron, 1- 1/2 cup White Wine, 3 whole Shallots, 4 cloves Garlic, and more.

Yes, Mussels in Saffron Curry Broth 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 Saffron Curry Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions