A flavoursome winter dish with a Mediterranean flair:
Fresh mussels, cooked in a velvety saffron white wine sauce, served with crispy toasted baguette – a sophisticated but easy to prepare dish that is perfect for late winter. The combination of sea flavours, fine acidity & creamy saffron notes offers a wonderful balance of freshness & depth.
➡ But which wine goes best with it? In this article, you’ll find out why a Muscadet, Grüner Veltliner or an elegant Chardonnay are particularly suitable for this dish. 🍷🦪
🍷 Perfect wine pairing with mussels in a saffron and white wine sauce
Why are mussels with saffron and white wine sauce a particular challenge for wine pairing?
Mussels bring salty, iodine flavours, while the sauce has a creamy texture & fine acidity from the white wine. The saffron adds a slightly spicy & elegant note that harmonises well with aromatic white wines.
➡ The perfect wine must have enough freshness to emphasise the sea flavours, but also enough structure to balance the saffron sauce.
1st Muscadet (Loire, France)
✔ Warum passt es perfekt?
- Light minerality & high acidity balance out the creamy sauce
- Delicate saltiness & fine freshness underline the marine flavours
- Elegant citrus notes harmonise with the saffron
➡ Tip: A Muscadet Sèvre et Maine sur Lie brings additional complexity to the pairing.
2nd Grüner Veltliner (Wachau, Austria)
✔ Why does Grüner Veltliner work so well?
- Light peppery notes & fine herbal spice go well with the saffron sauce
- Good acidity & mineral freshness complement the mussels perfectly
- Medium body ensures balance with the creamy sauce
➡ Tip: A Grüner Veltliner Smaragd from the Wachau offers more depth.
3. chardonnay (Burgundy or California)
✔ Why is Chardonnay an elegant alternative?
- Gentle butteriness & light woody notes harmonise with the creamy sauce
- Mild acidity & fine fruit provide a soft, elegant accompaniment
- Elegant structure matches the sophistication of the saffron
➡ Tip: A Meursault (Burgundy) or a Californian Chardonnay with a subtle woody flavour is a perfect choice.
Mussels in saffron and white wine sauce with toasted baguette
Cooking utensils
- 1 Large pot for the mussels
- 1 Pan for the baguette
- 1 Cutting board & knife
- 1 Ladle
Ingredients
For the mussels:
- 1 kg fresh mussels
- 2 EL Olive oil
- 2 Shallots (finely diced)
- 2 Garlic cloves (chopped)
- 200 ml dry white wine (e.g. Muscadet or Grüner Veltliner)
- 200 ml Cream
- 1 TL Saffron threads
- 1 TL Butter
- 1 TL Lemon juice
- Salt & pepper
For the baguette:
- 1 small baguette
- 1 EL Olive oil
- 1 Garlic clove (for rubbing)
Preparation
- Prepare the mussels:Rinse the mussels under cold water & sort out any open ones.
- Cook the mussels:Sauté the shallots & garlic in olive oil, deglaze with white wine.Add the mussels, cover & cook for 5 mins. until they open.
- Prepare the sauce:Remove the mussels, add the cream and saffron to the stock.Add the butter & lemon juice, reduce briefly.
- Toast the baguette:Cut into slices, brush with olive oil & fry until golden brown.Rub with garlic.
- Serve:Pour the saffron sauce over the mussels & enjoy with a baguette.
