You can't go past a steaming pot of mussels with white wine. The white wine and saffron sauce these mussels are steamed in is creamy, rich, and extremely moreish. A side of pommes frites or crusty fresh bread is a must!

Steamed mussels and white wine saffron sauce in a white bowl with bread.

Surprisingly it isn't cream that adds the lusciousness to these mussels, but homemade saffron mayonnaise. It may sound a little strange at first. Trust me, you will be making this recipe more than once, it's brilliant.

Sara xxx

This recipe is part of my "just recipes" collection. Short intro and the recipe, simple. Please see Belly Rumbles' recipe index for more in-depth and guided recipes.

Printable Recipe

Steamed Mussels, White Wine, Saffron & Prosciutto.

Recipe Author: Sara McCleary

Make the most of green mussels or black mussels in this delicious steamed mussel white wine reicpe. The saffron mayonnaise and prosciutto make it a luscious dish, grab the crusty bread to mop up all the sauce.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Belgium, Flemish

Servings 2

Calories 690 kcal

Ingredients

▢ 1 tablespoon olive oil
▢ 2 eschallots / shallots, sliced
▢ 2 tablespoon chopped prosciutto
▢ 1 kg black or green mussels, cleaned
▢ 60 ml (¼ cup) white wine
▢ 4 tablespoon saffron mayonnaise
▢ 1 tablespoon lemon juice
▢ 1 tablespoon chopped parsley
▢ 4 tablespoon reserved strained cooking liquid

Instructions

Add oil to a large saucepan with a tight fitting lid. Over medium heat sauté eschallots and prosciutto until shallots are tender.
Add mussels and white wine to the pot, stir well. Place the lid on the saucepan and cook for 1 minute. Give the mussels another stir and replace the lid.
As each mussel opens remove it from the saucepan with a pair of tongs and place them in a serving bowl.
Once all the mussels have cooked, be sure to discard any broken or unopened mussels, strain cooking liquid and set aside.
In a medium bowl whisk saffron mayonnaise, lemon juice, and parsley. Then whisk in the strained cooking liquid (4 tbps) 1 tablespoon at a time.
The sauce should be thick and pourable, increase or decrease the amount of cooking liquid as needed.
Pour the sauce over the mussels in the serving bowl. Serve with crusty bread.

Notes

This recipe is not suitable to freeze.

Recipe Substitutions

Prosciutto: May be substituted with bacon or jamon.

Mussels: Instead of mussels this recipe is brilliant with clams, vongole, and pipis.

Recipe Origin Notes: This recipe is adapted from Andrew McConnell's recipe that appeared in the Sydney Morning Herald's Good Weekend, September 2009.

NUTRITIONAL INFORMATION

The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

Calories: 690kcalCarbohydrates: 16gProtein: 34gFat: 52gSaturated Fat: 9gPolyunsaturated Fat: 21gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 101mgSodium: 1109mgPotassium: 994mgFiber: 1gSugar: 3gVitamin A: 670IUVitamin C: 30mgCalcium: 87mgIron: 11mg

Keyword black mussels, green mussels

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