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Steamed Mussels with Garlic Saffron Sauce

Course Appetizer
Cuisine Mediterranean, Spanish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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!

Recipe Notes

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