Saffron Garlic Mussels

Saffron Garlic Mussels

  • 1 package frozen or fresh blue mussels (1 lb)
  • 1 package frozen or fresh little neck clams
  • 1 whole bulb of garlic peeled
  • 1 medium onion, diced
  • 1 stick butter
  • Salt and pepper
  • 1 cup Dry white wine
  • 1 quart heavy whipping cream
  • Azaffron or saffron stamens
  • Fresh herbs, chopped (basil or parsley are best)

Sauté the onion and garlic with salt and pepper in the butter until onions become translucent. Add the mussels and clams (or you can omit clams or mussels, according to preference). If frozen shellfish is being used, steam until the ice melts. If fresh, just until shellfish starts to lose its nectar…add the white wine and bring to a rapid boil. After about three minutes, add the cream and continue to boil for five more minutes. Add the azaffron or saffron, and let boil another two minutes. Toss with fresh herbs just before serving, and serve with crusty bread.

This is a very versatile dish, you can add fresh zucchini or cucumbers, vine ripe tomatoes, or really any other vegetable you like. It can be served as a stew, or dished over your favorite pasta. Azaffron can be found in the Hispanic spice section of most grocery stores that have a large Hispanic customer base. Prawns, fish, oyster, even octopus or eel can be added as well.


2555 N National Ave
Chehalis Wa 98532
Phone: (360) 740-1495