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spicy saffron mussels

sttlady avatar
Recipe by
Susan Stewart
@sttlady
Glen Ellen, CA

This is a wonderful mussel dish. It can be either an appetizer or as a main course.

yield 4 appetizer size servings
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For spicy saffron mussels

  • 1 Tbsp
    olive oil
  • 1 lg
    shallot, chopped
  • 1 md
    fennel bulb, sliced thinly
  • 1 tsp
    crushed red pepper flakes
  • 2 clove
    garlic, minced
  • 1/4 lb
    chorizo (mexican sausage, mild or medium
  • 1 c
    white wine, medium, divided
  • 1 pinch
    saffron threads
  • 2 lb
    mussels, cleaned and debearded
  • 1 Tbsp
    tarragon, chopped
  • 1 Tbsp
    parsley, chopped

How To Make spicy saffron mussels

  • 1
    In a very large pan over medium heat, saute shallots and fennel in olive oil until translucent. Add pepper flakes and garlic and continue to cook for about 1 minute.
  • 2
    Add chorizo and cook until the chorizo is cooked through.
  • 3
    In the meanwhile, in 1/4 cup wine add saffron and allow to set for about 3 minutes.
  • 4
    Stir wine / saffron mixture and remaining 3/4 cup wine to chorizo / fennel mixture. Bring to a boil and cook for 1 minute. Add in clean mussels, put a lid on the pan and cook until mussels open. About 5 - 7 minutes.
  • 5
    Remove from heat and discard any mussels that do not open.
  • 6
    Add chopped tarragon and parsley. Stir carefully to combine. Salt and pepper to taste.
  • 7
    Divide between 4 bowls for appetizer or 2 bowls for main dish. Serve with crusty french bread.
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