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Mussels with a Saffron Cream Sauce

Mussels with a Saffron Cream Sauce

Adapted from Gourmet


  1. 3 large shallots, roughly chopped
    Rounded 1/4 teaspoon crumbled saffron threads
    3/4 teaspoon salt
    2 tablespoons olive oil
    3/4 cup dry white wine
    3/4 cup heavy cream
    1/4 teaspoon black pepper
    2 lb cultivated mussels, rinsed well
    2 carrots, julienned
    2 tablespoons chopped fresh flat-leaf parsley


  1. Cook shallots with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until shallots are softened, about 5 minutes.
  2. Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, carrots, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.)
  3. Stir parsley into broth and pour over mussels.

Serves 2-4.

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