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Beau Gustafson; Jan Gautro Photo by: Beau Gustafson; Jan Gautro

Steamed Mussels in Saffron Broth

Saffron adds its characteristic bittersweet earthiness to the broth, though the dish is good without it, too. Serve with toasted slices of French bread.

Cooking Light OCTOBER 2007

  • Yield: 4 servings (serving size: 1 pound mussels)


  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon saffron threads, crushed
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons whipping cream
  • 1 (8-ounce) bottle clam juice
  • 4 pounds mussels, scrubbed and debearded


Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic; sauté 30 seconds. Add saffron; sauté 15 seconds. Stir in tomato paste, whipping cream, and clam juice; bring to a boil. Cook for 1 minute, stirring occasionally. Add mussels to pan. Cover and cook 5 minutes or until mussels open; discard any unopened shells.

Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 28%
  • Fat: 10g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2g
  • Protein: 37.2g
  • Carbohydrate: 17.9g
  • Fiber: 1g
  • Cholesterol: 93mg
  • Iron: 12.4mg
  • Sodium: 991mg
  • Calcium: 99mg

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Steamed Mussels in Saffron Broth recipe