Fresh Mussels With Saffron & Lemon

Fresh Mussels With Saffron & Lemon


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 2   Average: 5/5]

Mussels are my absolute favorite shellfish. I’ve been known to order mussels with pommes frites and dump them into the sauce after all of the mussels are gone. The pommes frites soak up all of the sauce, which is heavenly. When serving this dish make sure you have lots of crusty bread on hand and serve with a nice green salad.

  • 3 1/2 Pounds Mussels (Soaked In Cold Water)
  • 6 Tablespoons Dry White Wine
  • 6 Tablespoons Olive Oil
  • 1 Onion (Finely Chopped)
  • 2 Garlic Cloves (Minced)
  • 1 Red bell Pepper (Seeded & Chopped)
  • Juice Of 1 Lemon
  • 1/2 Teaspoon Dijon Mustard
  • Generous Pinch Of Saffron (Steeped In Small Amount Of Hot Water)
  • 2 Tablespoons Parsley (Chopped)
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Remove mussels from cold water and scrub well. Make sure to remove any barnacles and pull off any beards. Throw away any broken mussels. Rinse and drain in colander.
  2. In large-size saucepan add mussels, white wine and 6 tablespoons water. Cover with lid and turn heat to medium. Cook 6 minutes. Shake pan occasionally until all mussels have opened up. Remove with slotted spoon and place into colander that is resting in a bowl to catch juices. If you find any that have remained closed at this point then throw them away. Transfer mussels to plate and cover with foil. Set aside.
  3. Add liquid, that dripped into bowl that colander was in, back into saucepan
  4. In large-size skillet add olive oil. Turn heat to medium-high. Add onions and sauté 5 minutes until translucent. Add garlic and red bell pepper. Cook another 4 minutes. Add as much liquid from saucepan as you can without adding any sediment. You may do this by tilting saucepan carefully or you my strain through cheesecloth.
  5. Add lemon juice, Dijon mustard, saffron liquid, kosher salt, and pepper. Boil gently for 15 minutes to reduce. Add mussels and simmer for 5 minutes. Transfer to serving bowl and sprinkle with parsley
  6. Serve immediately.
  7. Serves 4
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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