Mussels with Saffron and Citrus - Pacific Gold

Mussels with Saffron and Citrus

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Cooking time:




  • 1 1/4 cups Riesling.
  • 1 1/4 cups water.
  • 4 thyme sprigs.
  • 2 garlic cloves, smashed.
  • 4 pounds mussels, scrubbed.
  • 1/2 cup heavy cream
  • 1/2 teaspoon saffron threads.
  • 1 1/2 teaspoons finely grated orange zest.
  • 1 1/2 teaspoons finely grated lemon zest.
  • 2 1/2 tablespoons cold unsalted butter.
  • Kosher salt.
  • Freshly ground pepper.
  • Grilled bread, for serving

How to cook

  1. In a large, wide saucepan, combine the wine, water, thyme and garlic and
    bring to a boil. Add the mussels, cover and cook over moderately high heat,
    shaking the pot a few times, until the mussels open, about 3 minutes. Using a
    slotted spoon, transfer the mussels to a large bowl.
  2.  Pour the cooking liquid through a fine-mesh strainer into a large heatproof
    measuring cup. Wash the pot and pour in the cooking liquid, leaving behind
    any grit. Boil the cooking liquid until reduced to 1 1/2 cups, about 10
  3.  Add the cream, saffron and citrus zests and bring to a boil. Reduce the heat
    and simmer until thickened slightly, about 3 minutes. Stir in the butter until
    melted, then stir in the mussels until heated through. Season with salt and
    pepper and serve with grilled bread.

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Puerto Montt, Chile.
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Santiago, Chile.
(+56) 933846881