Ina Garten Mussels With Saffron Cream

Ina Garten’s Mussels with Saffron Cream is made with mussels, butter, shallots, garlic, saffron threads, dry white wine, heavy cream, lemon zest, tarragon, parsley, and chives. This delicious mussels recipe creates a hearty main dish that takes about 30 minutes to prepare and can serve up to 6 people.

This Mussels with Saffron Cream Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 2 tablespoons (¼ stick) unsalted butter
• ½ cup chopped shallots (2 shallots)
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon saffron threads
• 1½ cups dry white wine, such as Pinot Grigio, divided
• 1 cup heavy cream
• 1 teaspoon grated lemon zest
• 2 teaspoons minced fresh tarragon leaves
• Kosher salt and freshly ground black pepper
• 4 pounds fresh mussels, scrubbed and debearded
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh chives
• Crusty baguette, for serving

How To Make Mussels With Saffron Cream?

1. Melt Butter and Sauté Aromatics: Melt the butter in a large (12-inch) pot or Dutch oven over medium-low heat. Add the shallots, garlic, and saffron and sauté for 4 minutes until the shallots are tender and the garlic is fragrant.
2. Add Wine and Cream Base: Add ½ cup (120ml) of the wine, the cream, lemon zest, and tarragon. Bring to a boil, then lower the heat and simmer for 8-10 minutes until slightly thickened. Season with 2 teaspoons of salt and 1 teaspoon of pepper.
3. Cook Mussels: Add the remaining 1 cup (240ml) of wine plus ½ cup (120ml) of water. Add the mussels, cover, and bring to a boil over medium heat. Lower the heat and simmer for 4-5 minutes until all the mussels open. Discard any mussels that remain closed.
4. Garnish and Serve: Sprinkle with parsley, chives, and an additional teaspoon of salt. Stir well and serve hot in shallow bowls with the broth, accompanied by crusty baguette slices for dipping.

Recipe Tips:

• Choose Fresh Mussels: Use the freshest mussels possible for the best flavor. Look for tightly closed shells and avoid any with a strong fishy smell.
• Scrub and Debeard the Mussels: Rinse mussels well under cold water, scrubbing any dirt or grit off the shells. Pull off the “beard” (a fibrous strand sticking out) before cooking.
• Let the Saffron Bloom: Add saffron threads early in the cooking process to allow them time to release their flavor and color into the dish.
• Cook Just Until Mussels Open: Keep an eye on the mussels while cooking. As soon as they open, they’re ready. Overcooking can make them tough.
• Serve with a Crusty Baguette: Mussels in saffron cream sauce are perfect for dipping! Serve with a fresh, crusty baguette to soak up every bit of the delicious broth.

How To Store Leftovers?

• Refrigerate: First, let the leftover Mussels with Saffron Cream cool to room temperature. Transfer them to an airtight container and refrigerate for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (of 4 servings)

• Calories: 1267 kcal
• Total Fat: 47g
• Saturated Fat: 18g
• Cholesterol: 209mg
• Sodium: 2917mg
• Potassium: 1818mg
• Total Carbohydrate: 122g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 76g

Try More Ina Garten Recipe:

• Ina Garten Steamed Basmati Rice
• Ina Garten Salmon Teriyaki & Broccolini
• Ina Garten Oven-roasted Southern “shrimp Boil”
• Ina Garten Summer Skillet With Clams, Sausage & Corn
• Ina Garten Grilled Porterhouse Steak With Rosemary & Fennel