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Mussels in Mustard & Saffron Sauce

This sauce packs so much flavor, the wine scenting the dish so perfectly and the butter and mustard working with the mussels for a dip-your-bread-to-sop-it-up worthy dish. If you don't have saffron or it's out of your budget, just leave it out! 
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine French
Servings 4 people

Ingredients
  

  • 8-12 tbsp butter
  • 1/4 minced shallots red onion can substitute in a pinch
  • 10 cloves of garlic, minced
  • 1.5 tbsp fresh thyme, minced
  • 1/4 c Dijon mustard
  • 2 c white wine
  • 6 saffron threads optional
  • salt & pepper to taste
  • 3 lb mussels
  • 3 tbsp minced parlsey, for garnish optional
  • lemon, sliced, for serving optional
  • 1 loaf crusty bread, for serving optional
  • 4 c french fries, for serving optional

Instructions
 

  • Melt the butter over medium heat.
  • Add shallots, garlic, thyme and cook over medium low heat for 1-2 minutes until shallots are softened and fragrant.
  • Add the mustard and wine, stirring to combine.
  • Bring sauce to a boil, cover with a lid and then allow to simmer over the lowest heat for about 5 minutes. 
  • Taste for salt & pepper and adjust as necessary.
  • Set aside the sauce for a few hours at room temperature; bring back to a boil when you are ready to use; or continue.
  • Scrub and de-beard mussels, if necessary.
  • Bring sauce to a boil, drop in the mussels and place a lid over for 2-4 minutes or until mussels are cooked (open).
  • Discard any mussels that did not open, serve immediately.

Notes

  • Saffron can be left out of this recipe if desired.
  • Inspect mussels for any broken mussels and discard prior to cooking. 
  • If any mussels do not open, discard before serving.
Keyword mussels, seafood