Mussels with Saffron and Oranges

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 3 lb (1.5 kg) mussels
  • 1 glass dry white wine
  • 1 pint (600 ml) fish stock
  • 1 shallot, finely chopped
  • 1 carrot
  • 1 leek
  • 1 stick celery
  • 4 fl oz (125 ml) cream
  • Pinch saffron Grated rind and juice of 1 orange
  • Salt and pepper


Clean the mussels of barnacles and debeard. Discard any which are open. Place them with the wine, fish stock and chopped shallot in a large saucepan. Cover and cook over a high heat until all the mussels have opened. Remove the mussels from the pan, strain the liquid and reduce by half.

Take the mussels from their shells and check that the beards have been removed. Cut the carrot, leek and celery into thin strips.

Add the cream, saffron, vegetable strips, orange rind and juice to the reduced liquid in the pan and bring to the boil. Add the mussels and adjust the seasoning. Serve immediately.