Steamed Mussels With Saffron

Name: Steamed Mussels With Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: mussels; parsley; 2 cloves garlic, thinly sliced; a couple pinches saffron threads; 2T butter; 2 coarsely chopped tomatoes; 2 shallots; 3/4c white wine; kosher salt; black pepper; Toasted slices of good bread

Eats Now Editorial Team · 370 kcal · Seafood

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Steamed Mussels With Saffron – a delicious recipe with mussels, parsley, garlic, T, tomatoes, shallots. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

mussels
parsley
2 cloves garlic, thinly sliced
a couple pinches saffron threads
2T butter
2 coarsely chopped tomatoes
2 shallots
3/4c white wine
kosher salt
black pepper
Toasted slices of good bread

1
Soak saffron in white wine to infuse and break it down.
2
Melt 2T butter in a shallow, wide pan. Add shallots and garlic. Add tomatoes. Add wine and saffron. Stir and simmer. Add mussels and distribute in a single layer. Cover pan, turn heat up to high. Cook 5-6mins, stirring once or twice and shaking pan occasionally. Sprinkle with chopped parsley and salt/pepper. Serve in shallow bowls with sauce and toasted bread

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: mussels, parsley, 2 cloves garlic, thinly sliced, a couple pinches saffron threads, and more.

Yes, Steamed Mussels With Saffron 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.

Quick Info

Servings
4 servings
Calories
370 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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