Mussels in saffron and white wine sauce with toasted baguette

Mussels in saffron white wine sauce are a sophisticated yet uncomplicated dish that delights with deep sea flavors, creamy consistency & fine seasoning. The white wine adds freshness, while the saffron adds an elegant, warm note. Serve with toasted baguette to soak up the delicious sauce.

The ideal wine accompaniment? Muscadet, Grüner Veltliner or Chardonnay emphasize the aromas of the sauce and harmonize perfectly with the mussels.

➡ A n elegant gourmet dish for cold winter days! 🍷🦪

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Main course

Cuisine French & Mediterranean cuisine

Servings People

Calories 650 kcal

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.

Nutritional values per portion

Calories: 650kcalCarbohydrates: 35gProtein: 50gFat: 30g

Keyword Mussels in white wine sauce, Mussels recipe, Mussels with wine, Saffron recipe, Saffron sauce, Seafood recipe, White wine with mussels

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