Black Mussels Steamed in Saffron Broth Recipe

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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6 cups fish broth

1/2 teaspoon saffron

1/2 cup white wine

2 pounds P.E.I mussels

2 tablespoon butter

1 tablespoon garlic, minced

1 tablespoon freshly chopped scallions

1 teaspoon freshly minced thyme leaves

1/2 teaspoon freshly minced oregano leaves

1 teaspoon freshly minced basil leaves

1 cup ripe tomatoes, diced

Salt and freshly ground black pepper

Chili flakes, to taste

1 lemon or lime, sliced, for garnish


  1. In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside.
  2. In a separate saucepan, over high heat, add the butter and garlic. Cook until the garlic is tender. Add saffron broth and bring to a boil. Add the rest of the ingredients including the mussels and cover.
  3. When the mussels open up remove the pan from the heat and let it seat for 1 to 2 minutes. Serve in a bowl and garnish with a slice of fresh lemon or lime.