Mussels in White Wine
Prep time
Cook time
Total time
Flavorful and delicious mussels in white wine with saffron. This recipe serves one for a meal or two as an appetizer.
Recipe type: Seafood
Cuisine: French
Serves: 1-2
  • 1 LB mussels
  • pinch saffron threads
  • 2 TBL. unsalted butter
  • 1 TBL. olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup canned chopped tomatoes, drained
  • ¼ cup chopped flat leaf parsley
  • ⅛ cup thyme leaves
  • 1 cup white wine
  • 1 tsp. kosher salt
  • 1 tsp. ground pepper
  • French bread (for dipping)
  1. To clean mussels soak for 25 minutes in a large bowl with cool water and ⅓ cup flour
  2. Drain, rinse and remove "beard" (if present) Discard any which are not tightly closed
  3. Place saffron in a measuring cup with ⅛ cup hot water and let sit for 10-15 minutes
  4. In a stockpot or large saucepan heat butter and olive oil over medium heat
  5. Add shallots and saute until starting to soften and lighten in color
  6. Add garlic and cook 2-4 minutes (do not let brown)
  7. Add tomatoes, parsley, thyme, saffron and all it's soaking liquid, wine, salt and pepper
  8. Bring to a boil and let boil 2-3 minutes to burn off some of the alcohol.
  9. Add mussels and stir. Place cover on pot.
  10. Let mussels steam for 4-8 minutes (time will depend upon size)
  11. Shake the pot a couple of times during cooking (with lid on). Be very careful not to spill! This will keep the mussels from sticking to the bottom of the pot
  12. Pour into bowls and serve with sliced bread for dipping
Recipe by Nesting With Style at