Mussels in Saffron Sauce

Moules au sauce safran

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About


  • 1 kg mussels
  • large pinch saffron
  • 250 ml dry white wine
  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 5 ripe red tomatoes, skinned, deseeded and chopped
  • 1-2 bay leaves
  • a few sprigs of thyme or large pinch dried thyme
  • 1 red chilli, deseeded and chopped or large pinch dried flakes
  • salt - possibly


    Scrub and beard the mussels. Put them in a large pan with 2 tablespoons of water, place over a fierce heat and cover. Cook for 2–3 minutes, shaking the pan once or twice, until the mussels have opened. Drain their liquid, which is added to the sauce. Soak the saffron in the white wine.

    Heat the olive oil in a large pan and sweat the onions over a low heat for 10–15 minutes, until they are soft and golden. Add the tomatoes, bay leaf, herbs, chilli, saffron and wine, and the liquid from the mussels.

    Reduce the sauce for 10 minutes, taste for seasoning, then add the mussels and cover the pan. Cook for, at most, 4–5 minutes and serve very hot.