Food & Cooking Recipes Ingredients Seafood Recipes Steamed Mussels With Wine and Saffron 4.1 (24) These saffron-scented mussels cook in just 10 minutes flat. Servings: 4 Jump to recipe Our recipe for steamed mussels with wine and saffron makes an elegant, impressive entrée yet requires only 10 minutes on the stove. A pinch of saffron threads lends complex flavor to the broth, which also incorporates white wine, sautéed shallots, tomatoes, and garlic. Once you’ve built the broth, which takes only a few minutes, you’ll add the mussels and kick up the heat. Within five to six minutes, the shells will open, infusing the broth with their flavor and revealing the plump meat within. A sprinkle of parsley and a side of toasted bread completes this low-effort, big-impact meal. The Difference Between Clams and Mussels—and the Best Way to Cook With Each Credit: Rob Tannenbaum Ingredients for Steamed Mussels With Wine and Saffron Mussels: Most mussels sold these days are farmed so they don't require a lot of cleaning, but do discard any with cracked shells or ones that don't close tightly when gently tapped with a knife. Saffron: Fragrant saffron is not fat soluble, which means its flavor won't release if added directly to the butter. Instead, steep the threads in the white wine for about 10 minutes (do this while you prep the other ingredients); they'll immediately start to bleed their gorgeous orange color and release their flavor. Garlic and shallot: Thinly sliced garlic and shallot add a savory backbone to this delicious dish. If you have a mandoline, you can (carefully!) use it here for ultra-thin slices. We recommend holding the garlic with a folded paper towel while slicing to help protect your fingers. White wine: When cooking with white wine, it's best to use something dry like sauvignon blanc or pinot grigio—avoid oaky chardonnays or sweet rieslings. Opt for a bottle that's suitable for drinking; it doesn't have to break the bank but since it will contribute quite a bit of flavor, we don't recommend choosing the cheapest option available. Tomatoes: Coarsely chopped tomatoes add a touch of sweetness and sauciness to the broth. While you don't need to peel or seed them, do take a moment to cut out the firm core so it doesn't make its way into your dish. For easy eating, use an empty yet intact shell to pinch each mussel and pull it out. Directions Clean mussels: 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; make broth: 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 cook; discard any that don't open: 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 and serve: Sprinkle with parsley before ladling mussels and broth into bowls. More Recipes With Mussels to Try: Mussels in White Wine and Garlic Bouillabaisse Mussels With Red Wine and Roasted Garlic Mussels With Corn, Cherry Tomatoes, and Tarragon Italian Seafood Salad Drunken Mussels With Chorizo and White Beans Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.