Steamed Mussels with Lemon-Saffron Sauce Recipe

Name: Steamed Mussels with Lemon-Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup creme fraiche*; 2 large egg yolks; 1 1/2 tablespoons butter; 2 large shallots, finely chopped; 2 tablespoons Cognac or brandy; 3 tablespoons fresh lemon juice; 1 generous pinch of saffron threads; 40 mussels, scrubbed, debearded; 1 cup dry white wine; Fresh chives

Servings: persons

1
Whisk creme fraiche and egg yolks in medium bowl to blend.
2
Melt butter in heavy medium skillet over medium heat.
3
Add shallots and saute until soft, about 3 minutes.
4
Remove skillet from heat.
5
Add Cognac and ignite with match.
6
Let flames burn out; whisk in lemon juice and saffron.
7
Set both mixtures aside.
8
Place mussels in heavy large pot; pour in wine.
9
Bring to boil over medium-high heat.
10
Cover pot and cook until mussels open, about 6 minutes.
11
Remove from heat.
12
Using tongs, transfer mussels to baking sheet (discard any mussels that do not open).
13
Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls.
14
Tent with foil.
15
Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture.
16
Boil over medium-high heat until reduced to 1 cup, about 3 minutes.
17
Very slowly whisk hot liquid into creme fraiche mixture; return to same skillet.
18
Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes.
19
Remove from heat; season sauce with salt and pepper.
20
Spoon sauce over mussels.
21
Garnish with chives.
22
Sold at some supermarkets.
23
If unavailable, heat 1 cup whipping cream to lukewarm (85F).
24
Remove from heat and mix in 2 tablespoons buttermilk.
25
Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
26
Refrigerate until ready to use.

112

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 10 ingredients. The key ingredients include: 1/2 cup creme fraiche*, 2 large egg yolks, 1 1/2 tablespoons butter, 2 large shallots, finely chopped, and more.

Yes, Steamed Mussels with Lemon-Saffron 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!

Steamed Mussels with Lemon-Saffron Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions