– Steamed Mussels with Garlic Saffron Sauce –
These Steamed Mussels with Garlic Saffron Sauce are the next-level in steamed mussels goodness (that´s a tongue-twister…lol). Loaded with so many different flavors, beyond easy to make and done in under 30 minutes. I love to serve these steamed mussels as an appetizer next to a crusty baguette, to mop up all that yummy garlic saffron sauce. These steamed mussels are perfect for cocktail parties, family get-togethers or for a special night in. The secret to this recipe is to use high-quality saffron threads. I used some from Golden Saffron, truly some of the best saffron money can buy.
– How to Perfectly Steam Mussels –
There is nothing easier than steaming mussels. The first step is to make sure you´re using fresh mussels, don´t use the frozen kind or the pre-cooked kind. Second thing you need is a stock-pot large enough to fit all the mussels. Once you have your sauce or liquid boling you add the cleaned mussels into the stock pot and place a lid on the pan. Between 5 to 6 minutes later remove the lid and almost 100% of the time all the mussels will be open, discard any that did not. Watch the video below on How to Make Steamed Mussels with Garlic Saffron Sauce or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make Steamed Mussels with Garlic Saffron Sauce
Steamed Mussels with Garlic Saffron Sauce
- 2 lbs (1 kg) fresh mussels
- 2 tbsp extra virgin olive oil
- 4 cloves garlic
- 1/2 onion
- 1/4 cup fresh parsley
- 1/2 cup white wine
- 1/2 tsp golden saffron threads
- 1 tsp lemon juice
- pinch sea salt
- pinch black pepper
Clean 2 pounds (1 kilo) of fresh mussels under cold running water, begin by removing the beard from each mussel and then scrubing them clean, I like to use a butter knife to scrub the mussels, as you clean each mussel add them to a bowl and set aside, finely mince 4 cloves of garlic, finely dice 1/2 of an onion and finely chop a handful of fresh parsley
Heat a large stock pot with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic and mix with the oil, after 3 minutes add 1/2 cup of white wine, 1 teaspoon of fresh lemon juice, pinch in 1/2 teaspoon of saffron threads, lightly season with sea salt and freshly cracked black pepper, mix it all together, 2 minutes later add the mussels into the stock pot, mix them with the sauce and place a lid on the pan, 5 to 6 minutes later remove the lid and transfer the mussels and sauce to a large shallow bowl (discard any mussels that did not open), garnish with the freshly chopped parsley, enjoy!
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