Best 3 Garlic Saffron Sauce Recipes

When combined, garlic and saffron create a classic culinary duo that has been used for centuries. Garlic provides a savory pungency while saffron lends its vibrant yellow hue and distinctively earthy, floral notes. This aromatic combination is versatile, gracing dishes from the Mediterranean to South Asia and beyond. In this article, we will explore some of the most delectable recipes that showcase the flavors of garlic and saffron. From creamy pasta sauces and rich stews to savory rice dishes and aromatic soups, our curated selection offers a tantalizing journey for your taste buds.

Here are our top 3 tried and tested recipes!

MUSSELS AND SHRIMP WITH PROSCIUTTO IN GARLIC SAFFRON WINE SAUCE

Mussels and Shrimp With Prosciutto in Garlic Saffron Wine Sauce image

I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like. I have to say it came out pretty good.

Provided by WILLARD FERIA

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs fresh mussels
1 lb fresh shrimp
1/2 lb prosciutto ham, chopped
1 small onion, chopped
4 garlic cloves, finely grated
5 tablespoons butter
1 cup white wine or 1 cup dry vermouth
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
4 fresh basil leaves, chopped
salt & pepper
1 pinch saffron thread
2 tablespoons cornstarch
1/2 cup half-and-half
1 large fresh tomato, chopped, remove all seeds
hot sauce

Steps:

Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
Add shrimp and cook for few minutes until pink; remove them also.
Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
Serve with your choice of pasta (I prefer Linguini or Rigatoni).
*note.
This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.

Nutrition Facts : Calories 398.8, Fat 16.7, SaturatedFat 8.4, Cholesterol 190.4, Sodium 627.4, Carbohydrate 14.4, Fiber 0.7, Sugar 1.9, Protein 34.7

GARLIC-SAFFRON SAUCE

Garlic-Saffron Sauce image

Provided by David Tanis

Categories quick, condiments

Time 10m

Yield 0.3 cup

Number Of Ingredients 7

Ingredients

Salt
Pinch of saffron, about 1/8 teaspoon
1/4 cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley
1 cup crustless day-old French bread, in 0.5-inch cubes
2 or 3 garlic cloves

Steps:

Soak the bread in cold water for 1 minute and squeeze dry. Mash garlic and salt into a paste. Put it in a mortar with the bread and pound together with the saffron, or mix it all in a blender.
Gradually whisk in the olive oil to make a thick sauce. Add the lemon juice, parsley and salt. Keep the sauce at room temperature.

Nutrition Facts : @context http, Calories 1050, UnsaturatedFat 76 grams, Carbohydrate 50 grams, Fat 92 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 516 milligrams, Sugar 5 grams, TransFat 0 grams

SAFFRON MUSSELS WITH WHITE WINE GARLIC SAUCE

Saffron Mussels with White Wine Garlic Sauce image

I'm not a real big fan of mussels but this recipe with the creamy garlic wine sauce makes them taste quite special

Provided by barbara lentz

Categories Seafood

Time 30m

Number Of Ingredients 10

Ingredients

few threads of saffron
1 lb mussels in their shell uncooked
2 Tbsp butter
1 medium shallot diced
6 clove garlic minced
1 c dry white wine
4 Tbsp creme fraishe or heavy cream
2 Tbsp fresh parsley chopped
salt and pepper
french bread to soak up sauce

Steps:

1. scrub mussels pull off beard. Discard any that won't close when tapped. Place mussels in a clay pot or casserole dish with a lid. Place saffron in a dish. add 1 tbsp hot water and let sit.
2. Melt butter in a saucepan. Add the shallots and garlic and cook about 5 minutes. Add the wine and saffron and bring to a boil. Pour over mussels and cover the clay pot and place in cold oven. Set oven at 425 degrees and let cook for 15 minutes.
3. Remove the clay pot and holding firmly with the lid on shake the pot. Place back in oven for 10 more minutes or until all have opened.
4. With a slotted spoon transfer the mussels to warm serving bowls. Discard any that doesn't open. Mix in the creme fraishe and parsley into the cooking liquid. Taste and season with salt and pepper. Pour the sauce over the mussels and serve with french bread to soak up sauce

Tips:

For the best flavor, use fresh saffron threads. If you don't have saffron threads, you can use 1/4 teaspoon of ground saffron.
To get the most flavor out of the garlic, mince it finely or press it through a garlic press.
If you don't have white wine, you can use chicken broth or vegetable broth.
Don't let the sauce simmer for too long, or the saffron will lose its flavor.
Serve the sauce over your favorite pasta, rice, or fish.

Conclusion:

Garlic saffron sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a simple weeknight meal or a special occasion dish, garlic saffron sauce is a great option.