Mussels in Saffron Broth

If you’re able to get you hand on these precious threads of delicious goodie, then grab some as we’re going to prepare some mouth watering dish called none other than “Mussels in saffron broth”!

Pic taken from


  • About 10 strands of quality saffron
  • 25 g butter
  • 3 garlic cloves, chopped finely
  • 1 onion, diced
  • 1 leek, white part only – quartered and sliced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon of cayenne pepper
  • 250 ml dry wine
  • 2 kg mussels – de-beard and scrubbed
  • ground pepper (to taste)
  • handful of parsley – chopped
  • baguette or bread


  1. Soak the saffron in 60 ml of hot water in small bowl and then set aside.
  2. Proceed to melt the butter in a large saucepan over some medium heat.
  3. Add garlic, onion and leek and saute until it’s soft and translucent which is normally around 3 mins. Add paprika and cayenne pepper – kept stirring for one minute.
  4. Add wine and saffron water into the saucepan and bring to boil. Scrape the base of saucepan with wooden spatula to pry and release the caramelized bits.
  5. Slowly add the mussels into the pan and stir – cover with lid and let it cook under medium heat for 5 mins. You will notice the mussels open – stir occasionally.
  6. Sprinkle some pepper and chopped parsley all over. Serve with bread or baguette to dip on the aromatic broth.


Yield: 4-6

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