Mussels in Saffron Sauce

The preparation of mussels in saffron sauce is a delicious way to enjoy these seafood treats, enhancing them with the intense aroma of saffron. Here is the recipe with an Italian twist:

Ingredients

• 1 kg of fresh, cleaned mussels
• 1 sachet of saffron powder
• 1 clove of garlic
• 1 glass of dry white wine
• Chopped fresh parsley to taste
• 200 ml of cooking cream
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste

Preparation

1. Start by thoroughly rinsing the mussels under cold running water, brushing the shells to remove any residues, and removing the byssus (the “thread” that emerges from the mussel).

2. In a large pan, sauté the finely chopped garlic with a drizzle of extra virgin olive oil. As soon as the garlic starts to brown, add the mussels.

3. Cover the mussels and let them cook over high heat for about 2-3 minutes, until they open.

4. Deglaze with white wine and let the alcohol evaporate for a couple of minutes.

5. In the meantime, in a small bowl, dilute the saffron with a bit of hot water.

6. Pour the cream and the diluted saffron into the pan with the mussels. Stir well to blend the flavors.

7. Lower the flame and let it cook for another 5 minutes, until the sauce has slightly thickened. Adjust salt and pepper to taste.

8. Sprinkle with chopped fresh parsley before serving.

9. Serve the hot mussels in saffron sauce, accompanied by toasted bread crostini or, if you prefer, some good soft polenta.

Curiosity

Saffron, a precious spice, is known not only for its unique flavor but also for its characteristic golden color that will give your mussels sauce an inviting and sophisticated look. Moreover, it is often used in Italian cuisine, especially in risotto alla milanese, a symbolic dish of Lombardy. The combination with seafood creates a refined and very aromatic pairing.