Best 10 Mussels With Saffron Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mussels with saffron cream is a classic dish combining the delicate taste of mussels with the vibrant flavors of saffron. The creamy sauce, infused with saffron's golden hue and aromatic properties, creates a harmonious balance that tantalizes the palate. Whether you're looking for a special occasion meal or a comforting weeknight dish, this culinary delight is sure to impress.

Let's cook with our recipes!

ITALIAN MUSSELS & PASTA



Italian Mussels & Pasta image

This combination of mussels with plenty of garlic, parsley, saffron and white wine was inspired by the Venetian soup zuppa de peoci, which is usually ladled over sliced crusty bread. Here we serve it over pasta. For a more elegant presentation you can remove the mussels from their shells before serving...but then again, who wants to be elegant? Enjoy!

Provided by John Ash

Categories     Low-Calorie Mussel Recipes

Time 40m

Number Of Ingredients 12

8 ounces whole-wheat linguine or spaghetti
¼ cup extra-virgin olive oil
2 large cloves garlic, chopped
1 15-ounce can crushed tomatoes with basil
Big pinch of saffron threads (see Note), soaked in 2 tablespoons water or white wine
2 pounds mussels, cleaned (see Tips)
¾ cup dry white wine
Big pinch of crushed red pepper
¼ teaspoon salt
Freshly ground pepper to taste
¼ cup chopped fresh parsley
1 tablespoon finely grated lemon zest (see Tips)

Steps:

  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Carefully add crushed tomatoes and saffron with soaking liquid (the mixture may splatter) and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
  • Meanwhile, bring mussels and wine to a boil in a Dutch oven (or other large pot) over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)
  • Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve topped with parsley and lemon zest.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 55.6 g, Cholesterol 23.8 mg, Fat 17 g, Fiber 9.2 g, Protein 20.4 g, SaturatedFat 2.5 g, Sodium 509.5 mg, Sugar 7.3 g

MUSSELS WITH SAFFRON CREAM



Mussels With Saffron Cream image

adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce.

Provided by chia2160

Categories     Mussels

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 9

4 lbs mussels, cultivated
1 large onion, sliced
1/4 teaspoon crushed saffron thread
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
fresh ground black pepper, to taste
2 tablespoons chopped fresh flat leaf parsley

Steps:

  • in a heavy pot with a lid heat olive oil.
  • add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes.
  • add wine and bring to a boil.
  • stir in cream, pepper and mussels.
  • cook, covered, until mussels start to open, 6-8 minutes.
  • discard any unopened mussels, then stir parsley into finished dish.

MUSSELS IN SAFFRON BROTH



Mussels in Saffron Broth image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 12

2 medium onions, peeled and julienne
2 tablespoons olive oil
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, peeled and sliced
1 1/2 cups dry white wine
2 12 cups clam juice or fish stock
1 cup tomato sauce
1 sprig fresh thyme
1 teaspoon saffron strands
3 pounds small black mussels, scrubbed and de-bearded
1 bunch flat leaf parsley leaves, washed and chopped

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook and additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve.
  • Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

MUSSELS WITH SAFFRON CREAM



Mussels with Saffron Cream image

Categories     Dairy     Herb     Onion     Shellfish     Quick & Easy     Mussel     Saffron     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large onion, halved lengthwise
Rounded 1/4 teaspoon crumbled saffron threads
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1/4 teaspoon black pepper
4 lb cultivated mussels, rinsed well
2 tablespoons chopped fresh flat-leaf parsley
Accompaniment: prepared garlic bread
Special Equipment
an adjustable-blade slicer

Steps:

  • Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
  • Cook onion 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 onion is softened, about 5 minutes.
  • Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, 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.)
  • Stir parsley into broth and pour over mussels.

MUSSELS WITH SAFFRON MAYONNAISE



Mussels with Saffron Mayonnaise image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 9

1/2 teaspoon saffron threads
2/3 cup good mayonnaise, such as Hellmann's
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
3/4 teaspoon fleur de sel or sea salt
1 1/2 pounds mussels, cleaned
1/3 cup dry white wine

Steps:

  • For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.
  • For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don't open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.

MUSSELS WITH LEEKS & SAFFRON



Mussels with leeks & saffron image

Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch

Provided by Diana Henry

Categories     Lunch, Starter

Time 55m

Number Of Ingredients 10

3kg mussels
2 tbsp extra virgin olive oil
2 leeks , trimmed, cut into rings and washed well
2 garlic cloves , finely chopped
a few parsley sprigs, some thyme and a few bay leaves, tied together to make a bouquet garni
400ml dry sherry
100ml dry white wine
big pinch of saffron
200ml double cream
1 tbsp flat-leaf parsley , finely chopped

Steps:

  • Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
  • Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
  • Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.

Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

MUSSELS WITH SAFFRON AND TOMATO



Mussels With Saffron and Tomato image

Briny mussels, earthy saffron, and luxurious cream to mellow them out. Serve with plenty of crusty bread to sop up the sauce, or serve over pearl (Israeli) couscous. Time does not include the hour-long soak. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/eDMMMR

Provided by DrGaellon

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

4 lbs mussels
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 large shallots, finely diced
1/2 cup dry white wine or 1/2 cup water
1 teaspoon saffron
1 pint grape tomatoes, halved
kosher salt
freshly cracked black pepper
2/3 cup heavy cream

Steps:

  • Put the mussels in a large bowl full of water with a large handful of ice and 2 tablespoons all-purpose flour. Allow to mussels to sit in the liquid for 1 hour to disgorge any sand. Lift mussels out of bowl, leaving flour and sand behind. Scrub and debeard mussels. Discard any which are open and do not close when thumped on the counter.
  • In a wide braising pan with high sides, melt the butter over medium heat. Add the shallots and sauté, stirring often, until softened, about 2 minutes. Add the stock (or wine or water, as you choose) and the saffron. Add mussels and tomatoes to the pot. Season with salt and pepper. Cover the pot, raise the heat to medium-high, and cook until all the mussels are wide open, 5 to 7 minutes. Discard any which fail to open.
  • Take the pot off the heat, and stir in the cream. Serve.

Nutrition Facts : Calories 618.5, Fat 31, SaturatedFat 14.8, Cholesterol 197, Sodium 1330.7, Carbohydrate 25.8, Fiber 1, Sugar 2.1, Protein 56.9

STEAMED MUSSELS WITH WINE AND SAFFRON



Steamed Mussels with Wine and Saffron image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 pounds fresh mussels
1 large pinch saffron (about 30 threads)
3/4 cup dry white wine
2 tablespoons unsalted butter
2 medium shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup coarsely chopped fresh flat leaf parsley

Steps:

  • Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards.
  • Steep saffron in wine for 10 minutes. (Saffron is soluble in water, not fat, so it won't release its color or flavor if added directly to the butter.) Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it's foamy, add shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice.
  • Add mussels and cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary. Taste the broth and season with salt and pepper.
  • Sprinkle with parsley before ladling mussels and broth into bowls.

MUSSELS WITH SAFFRON SAUCE



Mussels With Saffron Sauce image

Provided by Florence Fabricant

Categories     appetizer

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 8

4 pounds mussels, scrubbed
1/2 cup dry white wine
1 egg yolk at room temperature
1/2 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
3/4 cup vegetable oil
1/8 teaspoon saffron

Steps:

  • Steam mussels in wine until shells open. When cool enough to handle, remove mussels from shells and place in bowl. Cover with 1 cup of cooking liquid. Reserve enough half shells for number of mussels you have and refrigerate in plastic bag.
  • In small bowl, using a whisk, beat egg yolk with vinegar and mustard. Season with generous pinch of salt and freshly ground pepper.
  • Secure bowl on towel, potholder or rubber mat so it does not slide and, beating continuously, dribble in oil in thin stream. Mixture will gradually thicken to mayonnaise. If you are reluctant to make mayonnaise by hand you can use food processer but ingredients must be doubled for it to work, yielding twice as much mayonnaise as needed for recipe. Alternately, you can use 3/4 of cup of commercial mayonnaise.
  • To make saffron seasoning, bring to boil 1/2 cup of cooking liquid that mussels were sitting in and pour 1 1/2 tablespoons over saffron in small dish. Allow saffron to steep for 15 minutes, then strain hot liquid into mayonnaise and mix well.
  • Drain mussels well and mix with saffron mayonnaise. Just before serving, spoon mussel with sauce onto each half shell. You should have enough mussels to serve about 8 to each guest.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 654 milligrams, Sugar 0 grams, TransFat 0 grams

MUSSELS WITH LEEKS, SAFFRON AND CREAM



Mussels with Leeks, Saffron and Cream image

Provided by Janet Fletcher

Categories     Milk/Cream     Shellfish     Appetizer     Quick & Easy     Mussel     Saffron     Leek     Bon Appétit     California     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4 main course servings or 8 appetizer servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), thinly sliced
4 dozen mussels, scrubbed, debearded
1 cup dry white wine
8 fresh parsley sprigs
10 saffron threads, crushed
1/2 cup whipping cream
2 tablespoons minced fresh parsley

Steps:

  • Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
  • Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.

Tips:

  • Choose the Right Mussels: Select mussels that are tightly closed and have no cracks or chips in their shells. Fresh mussels should smell like the sea, not fishy.
  • Properly Clean the Mussels: Scrub the mussels under cold water to remove any dirt or debris. Use a sharp knife to remove the beard (the fibrous strands) from the side of each mussel.
  • Use Fresh Saffron: Saffron is a key ingredient in this recipe, so make sure to use fresh, high-quality saffron threads. Avoid pre-ground saffron as it may have lost its flavor and aroma.
  • Don't Overcook the Mussels: Mussels cook quickly, so be careful not to overcook them. Overcooked mussels become tough and rubbery.
  • Serve Immediately: Mussels are best served immediately after cooking. They can be enjoyed as an appetizer or main course, paired with crusty bread or pasta.

Conclusion:

These tips will help you create a delicious and memorable mussels with saffron cream dish. With its vibrant flavors and elegant presentation, this dish is sure to impress your guests. Whether you're a seasoned chef or a home cook looking to try something new, this recipe is a must-try. So gather your ingredients, put on your apron, and let's get cooking!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #main-dish     #seafood     #french     #easy     #european     #dinner-party     #romantic     #dietary     #low-carb     #mussels     #low-in-something     #shellfish     #taste-mood

Related Topics