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Steamed Mussels with White Wine & Saffron

Steamed Mussels with White Wine and Saffron

A traditional French dish to enjoy as part of a winter dinner with family, friends and a glass of medium bodied crisp white wine.
Course Seafood
Cuisine French
Keyword Steamed Mussels with White Wine & Saffron
Servings 4
Author adapted from "Parisian Home Cooking," Michael Roberts & "Barefoot in Paris" Ina Garten


  • 3 lbs. black mussels, scrubbed and debearded
  • 1 teaspoon saffron threads
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 3 shallots, sliced
  • 2 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 1 cup dry white wine
  • salt and pepper
  • 2 tablespoons parsley, chopped


  • Discard any mussels whose shells are not tightly closed. Soak the saffron threads in 1/4 cup hot water for 15 minutes.
  • In a 5 qt. non-aluminum dutch oven, heat butter and olive oil over medium heat. Add the shallots and sauté for 4-5 minutes; add the garlic and continue to cook for about 3 minutes. Add the saffron and soaking water, thyme, wine, salt and pepper. Bring to a boil.
  • Add the mussels, stir to combine. Cover the pot and cook over medium heat for 8 minutes, until all mussels shells are opened.(Discard any that did not open).
  • To serve; sprinkle mussels with chopped parsley and serve from the pot into individual bowls with slices of French baguette.