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Saffron mussels





1 half


50 grams


1 leaf


2 sprigs


to taste

White wine

1 glass

Extra virgin olive oil

4 spoons


1000 grams

second courses from Italy

Saffron mussels

Saffron mussels

with shellfish with good fats

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Saffron mussels


Saffron mussels step 1

step 1

Carefully clean the mussels. Remove the weave.

Saffron mussels step 2

step 2

Rinse them under running water and store them in a bowl full of water.

Saffron mussels step 3

step 3

Finely chop onion and leek and put them in a frying pan with an extra-virgin olive oil, laurel and parsley stems.

Saffron mussels step 4

step 4

Place the frying pan on the fire and bake it very slowly, so that the temperature does not exceed 90 ° C and the flavors can be exalted. Also pay attention to the leek, which does not burn.

Saffron mussels step 5

step 5

When onion and leek will be soaked, remove the parsley stems and pour the wine. Let the alcohol evaporate and let boil in a gentle heat until halfway down.

Saffron mussels step 6

step 6

At this point, raise the fire and, with a hot pan, put the mussels. Close the cover so that the mussels are opened with steam. You must avoid mites getting too dry.

Saffron mussels step 7

step 7

The fruit must remain damp. For this reason, just remove them from the fire as soon as they open and avoid jerking them. It will take about 3.

Saffron mussels step 8

step 8

Just open, remove the mussels from the fire and keep them warm. Butt the mussels that have not opened in the baking.

Saffron mussels step 9

step 9

Get the baking liquid, filter it to avoid impurities, then put it back in the pan, add saffron and oil spoon and emulsify with a whip. Put the sauce for a few minutes.

Saffron mussels step 10

step 10

And just add chopped parsley at last. Serve the mussels by tapping them with saffron sauce.

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