Mussels with Saffron
mussels with saffron

Mussels with Saffron

Last Updated on 09/01/2022 by richard

🇪🇸 En español: Mejillones con azafrán

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This pepped-up Spanish recipe for mussels with saffron and spinach is ready in just 30 minutes. Cook it for a dinner for two, or serve as part of a mixed tapas.

Serve these steamed mussels as an appetizer next to a crusty baguette, to mop up all that yummy garlic saffron sauce.

mussels with saffron

Mussels with Saffron

This pepped-up Spanish recipe for mussels with saffron and spinach is ready in just 30 minutes.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Starter, Tapas
Cuisine Spanish
Servings 4
Calories 208 kcal
How Difficult Easy


  • 1 kg fresh mussels
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic finely minced
  • 2 onions finely chopped
  • 200 g fresh flat-leaf parsley finely chopped
  • 4 tbsp dry white wine
  • ½ tsp saffron threads
  • 1 tsp Fresh lemon juice
  • 1 tbsp butter
  • pinch sea salt
  • 250 g crème fraîche
  • 3 sprigs thyme
  • 3 bay leaves
  • pinch black pepper
  • crusty bread to serve


  • Pour the wine into a large heavy-based pan with a tight-fitting lid. Add the onions, garlic, bay leaves, thyme and peppercorns and bring to a simmer.
  • Now tip in the mussels and cover the pan, keeping it over a medium heat. Shake the pan now and then. Check to see that the mussels have opened after about 5 minutes and, when they are all open, tip the lot into a colander set over a bowl to catch the stock. Discard any mussels that have refused to open. Remove the flesh from some of the mussels and discard these shells.
  • Wipe the pan and return it to the heat. Melt the butter and add the saffron, crème fraîche, the mussel liquor, and season. Bring to the boil and simmer for a couple of minutes, then return the mussels. Add the parsley and cook for a minute to warm the mussels through, and serve immediately in warmed bowls with crusty bread.


Calories: 208kcalCarbohydrates: 8gProtein: 16gFat: 10gSaturated Fat: 2gFiber: 1gSugar: 1g
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