Mussels in a Saffron White Wine Sauce

Succulent mussels cooked in a rich, reduction of white wine, cream, fish stock, and aromatic saffron and herbs.

French Cuisine Seafood Main Course Gluten Free Mussels

Estimated Nutrition

Calories

725.3

kcal / serving

1450.5 kcal total

Carbs

24.3g

per serving

48.6 g total

Fat

42.6g

per serving

85.2 g total

Protein

57.7g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Unsalted

100

Double Cream

Or whipping cream

Liquids

200

White Wine

200

Fish Stock

NutsSeeds

pinch

Saffron

Strands

piece

Bay Leaf

sprig

Thyme

Fresh

sprig

Tarragon

Fresh

to taste

Salt

to taste

Black Pepper

Freshly ground

Seafood

1.5

Mussels

Washed and cleaned

Vegetables

Shallots

Chopped

Method

Melt the butter in a large pan and cook the shallots until soft.

Add the saffron, bay leaf, thyme, tarragon, and white wine then bring to a boil.

Reduce the wine mixture by half.

Add the cream and fish stock and return the liquid to a boil.

Add the mussels, cover with a lid, and cook until they open.

Strain the mussels through a colander over a pan to collect the sauce.

Discard any mussels that remain closed.

Simmer the sauce until reduced and season with salt and pepper.

Serve the mussels in a bowl and pour the sauce over them.