Ina Garten Mussels With Saffron Cream

Ina Garten mussels with saffron cream cook in one pot, start to finish, in about 20 minutes. She builds a rich broth from butter, shallots, and saffron before adding the mussels to steam open right in the sauce. Serve with crusty bread for an easy weeknight dinner.

The saffron cream needs 8 to 10 minutes of simmering before the mussels go in, so don’t rush it. That short simmer thickens the broth into something you’ll want to drink from the bowl.

Source: Go-To Dinners (2022)

Ina Garten Mussels With Saffron Cream

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

430

kcal

Tender steamed mussels in a velvety saffron and white wine cream broth, finished with fresh tarragon, parsley, and chives, all made in a single Dutch oven.

Ingredients

• 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

Directions

• Saute the aromatics: Melt the butter in a large (12-inch-round) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the shallots, garlic, and saffron and saute for 4 minutes, until the shallots are tender and the garlic is fragrant.
• Build the saffron cream: Add ½ cup of the wine, the cream, lemon zest, and tarragon. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until slightly thickened. Stir in 2 teaspoons salt and 1 teaspoon pepper.
• Steam the mussels: Add the remaining 1 cup of wine plus ½ cup of water. Add the mussels, cover the pot, and bring to a boil over medium heat. Lower the heat and simmer for 4 to 5 minutes, until all the mussels have opened (discard any that don't open). Sprinkle with the parsley, chives, and 1 teaspoon salt. Stir well with a large metal spoon and serve hot in shallow bowls with the broth and bread for dipping.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Microplane zester grater, Victorinox Fibrox 8-inch chef's knife, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen mussels instead of fresh?

Fresh mussels give you the best texture and flavor for this recipe. Frozen mussels are already cooked, so they’d turn rubbery if you steam them again. If fresh aren’t available, add thawed frozen mussels to the finished broth just long enough to warm through, about 1 minute.

How do I store leftover mussels?

Pull the mussels from their shells and store them in the broth in an airtight container in the fridge. They’ll keep for 1 to 2 days. Reheat gently over low heat, since high heat toughens them fast. Ina suggests tossing leftovers into risotto, which is a good way to use them up.

Can I make the saffron cream sauce ahead of time?

You can make the broth base through the end of step 1 up to a day in advance. Store it covered in the fridge and reheat before adding the wine, water, and mussels. Don’t add the mussels until you’re ready to serve, because reheated mussels lose their tender texture.

What kind of pot works best?

A wide 12-inch Dutch oven or heavy-bottomed pot with a tight lid works well. The mussels need room to spread in a single layer so they steam evenly. If your pot is too small, cook the mussels in two batches.

How do I know if a mussel is bad?

Before cooking, tap any open mussels on the counter. If they close, they’re alive and safe. If they stay open, throw them out. After cooking, discard any mussels that didn’t open. Soaking mussels in water with flour helps them release any sand inside.