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Mussels In Saffron Cream Sauce

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Mussels In Saffron Cream Sauce

Mussels are a sure partner with Sauvignon Blanc, though once you add in cream and saffron you could think of using a Reisling or even an unoaked Chardonnay for cooking the mussels.


  • 32 fresh mussels in their shells
  • 2 cups white wine
  • 4 cloves garlic, crushed but not peeled
  • 1 bayleaf
  • 25 grams butter
  • 1 small onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • ½ tsp saffron threads
  • 1 cup fish stock
  • 1 cup mascarpone or use cream
  • ¼ cup picked parsley leaves


  1. Clean the mussels and scrub off the beards. Discard any opened mussels at this pint. Bring the wine, crushed garlic and bayleaf to the boil in a large lidded saucepan. Once boiling rapidly, add the mussels, cover and boil rapidly for 5 minutes or until most of the mussels have opened their shells. Discard those that have not. Stain the mussels from the cooking liquid, reserving 1½ cups of cooking liquid. Remove the mussels from their shells and keep the meat warm.
  2. Heat the butter in a heavy-based frying pan and cook the onion and garlic for 5-6 minutes over a low heat until softened, but not brown. Add the saffron and stir to coat in the hot onion mix.
  3. Add the stock and reserved cooking liquid and simmer until reduced by half. Stir in the cream and warm though. Return the mussels to the pan and add the parsley and season with pepper. Serve tossed through pasta of your choice and with a crisp salad or steamed greens on the side. We used Fricelli shaped pasta.

Cooks Tips

Allow about 100 grams dried pasta per person for this dish.

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