TasteToronto | Mussels in Spicy Saffron Cream Broth

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Mussels in Spicy Saffron Cream Broth

Easy

Mussels in Spicy Saffron Cream Broth

Vicky Tran

Vicky Tran

Instagram
Mussels in Spicy Saffron Cream Broth

Method

Mussels in Spicy Saffron Cream Broth 8 Steps

  • Step 1

    Slice the Yukon gold potatoes approximately 2-3 mm thick. In a bowl, combine the sliced potatoes with the olive oilminced garlickosher salt as well as black pepper and toss to coat. Spread the seasoned potatoes onto an appropriately sized roasting tray so that the potatoes can comfortably spread out and not be layered on top of one another too much (a little bit of casual overlapping here and there is ok). Roast in a preheated 400°F oven for 35-40 minutes or until they are cooked through as well as crispy and golden brown.

  • Step 2

    Warm the whipping cream on the stove top or microwave until just about to boil. Using a mortar and pestle or crushing with your fingertips, add the saffron threads to the warmed cream and allow to steep until ready to prepare mussels.

  • Step 3

    When the potatoes are 15 minutes away from being done, begin preparing the mussels: In a large pot, melt the butter with the olive oil on medium heat. Add in the shallots as well as sliced finger chili and cook for 2-3 minutes until soft and fragrant.

  • Step 4

    Add in the white wine, turn the heat to high and begin reducing until about 40% of the wine remains.

  • Step 5

    Add in the saffron cream mixture as well as the cleaned mussels, keep the heat on high and bring the entire mixture to a boil. Cover the pot with a lid and cook for 2-3 minutes until all of the mussels have steamed open.

  • Step 6

    Using a slotted spoon, carefully remove the cooked mussels from the broth, being sure to discard any that are unopened as they are not fit for consumption. Keep aside covered so that they stay warm.

  • Step 7

    Continue to reduce the cooking liquid at high heat until it has reduced to about half and then add the cooked mussels back in as well as a good splash of freshly squeezed lemon.

  • Step 8

    To serve, spread a base of the roasted potatoes on the bottom of a shallow bowl and top with the mussels as well as mussel broth. Scatter sliced scallions on top and serve immediately.

Tags:

Toronto Recipes

Mussels

Spicy Saffron Cream

Mussels in Spicy Saffron Cream Broth

Easy

Mussels in Spicy Saffron Cream Broth

Vicky Tran

Vicky Tran

Instagram
Mussels in Spicy Saffron Cream Broth

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 40 mins

0.0

Rate This Recipe

Main Dishes

Ingredients

Potatoes

  • 2 pounds Yukon gold potatoes peeled and scrubbed

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

Mussels

  • 1/3 cup 35% whipping cream

  • 1 teaspoon saffron threads

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1 large shallot, finely diced

  • 1 finger chili, sliced

  • 1/2 cup white wine

  • 2 pounds fresh mussels, scrubbed and beards removed

  • 1 lemon, halved

  • 2 stalks scallion, sliced on a very long diagonal

Send list of ingredients to myself

Method

Mussels in Spicy Saffron Cream Broth 8 Steps

  • Step 1

    Slice the Yukon gold potatoes approximately 2-3 mm thick. In a bowl, combine the sliced potatoes with the olive oilminced garlickosher salt as well as black pepper and toss to coat. Spread the seasoned potatoes onto an appropriately sized roasting tray so that the potatoes can comfortably spread out and not be layered on top of one another too much (a little bit of casual overlapping here and there is ok). Roast in a preheated 400°F oven for 35-40 minutes or until they are cooked through as well as crispy and golden brown.

  • Step 2

    Warm the whipping cream on the stove top or microwave until just about to boil. Using a mortar and pestle or crushing with your fingertips, add the saffron threads to the warmed cream and allow to steep until ready to prepare mussels.

  • Step 3

    When the potatoes are 15 minutes away from being done, begin preparing the mussels: In a large pot, melt the butter with the olive oil on medium heat. Add in the shallots as well as sliced finger chili and cook for 2-3 minutes until soft and fragrant.

  • Step 4

    Add in the white wine, turn the heat to high and begin reducing until about 40% of the wine remains.

  • Step 5

    Add in the saffron cream mixture as well as the cleaned mussels, keep the heat on high and bring the entire mixture to a boil. Cover the pot with a lid and cook for 2-3 minutes until all of the mussels have steamed open.

  • Step 6

    Using a slotted spoon, carefully remove the cooked mussels from the broth, being sure to discard any that are unopened as they are not fit for consumption. Keep aside covered so that they stay warm.

  • Step 7

    Continue to reduce the cooking liquid at high heat until it has reduced to about half and then add the cooked mussels back in as well as a good splash of freshly squeezed lemon.

  • Step 8

    To serve, spread a base of the roasted potatoes on the bottom of a shallow bowl and top with the mussels as well as mussel broth. Scatter sliced scallions on top and serve immediately.

Tags:

Toronto Recipes

Mussels

Spicy Saffron Cream

Mussels in Spicy Saffron Cream Broth