Mussels in Saffron Cream Sauce

Recipe Date:
June 7, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 3 1/2 pounds mussels
  • 1/2 bottle white wine (something light and crisp)
  • 1/2 pint heavy whipping cream
  • 4 sprigs of tarragon
  • Large bunch of thyme
  • 3 pinches of saffron threads thoroughly soaked in 1oz cold water and then strained out
  • 2 shallots, finely diced
  • 1 head of garlic, finely diced
  • Cornstarch slurry (4 Tbsp cornstarch dissolved into 2oz water)

Pour the wine into a tall, cylindrical pot with a lid.  Add the diced shallots, garlic, and the herb sprigs.  Steam the mussels with the lid on the pot until they open. 

Remove from heat and pour the liquid off of the mussels into a large pan.  Place the lid back on the pot to keep the mussels hot. 

Add the heavy cream and saffron water to the wine in the pan, and reduce for 5 minutes. 

Add the cornstarch slurry and bring to a boil.  Whisk the mixture as it thickens. 

When sufficiently thick to coat the back of a spoon, pour the liquid over the mussels and serve.  Serve with slices of french bread on the side for dipping into the broth.