Recipe courtesy of The Dish

Sauteed Mussels

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  • Level: Intermediate
  • Total: 15 min
  • Active: 10 min
  • Yield: 1 serving
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2 handfuls black mussels

4 ounces Saffron Base, recipe follows

2 tablespoons butter

1/4 cup diced tomatoes

1 tablespoon fresh oregano, chopped

1 tablespoon fresh basil leaves, chopped

1 tablespoon garlic, chopped

Salt and freshly ground pepper

Saffron Base:

1/2 teaspoon saffron threads

 2 cups white wine

 4 cups fish stock from a white fleshed fish

Salt and freshly ground pepper

 Salt and freshly ground pepper


  1. Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted.

Saffron Base:

  1. Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.