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Saffron Mussel Stew



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1 lb. fresh blue cultured mussels
2 tbsp. vegetable oil
1 red onion, medium
1⁄2 piece of fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
20 fresh curry leaves
2 small green serrano chiles, finely chopped
2 1⁄2 cup chicken stock or low sodium chicken broth
1⁄2 tsp. ground turmeric
2 tsp. ground coriander powder
1 1⁄2 cup chicken broth
1⁄4 cup heavy cream
3 saffron strands
1 dash salt


  1. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    In a deep saucepan, heat the oil over high heat. When the oil shimmers, add the onion, ginger, garlic, curry leaves and green chiles. Sauté for 4 to 6 minutes, until the onion begins to change colour. 
  3. 3
    Add the turmeric and coriander. Mix well and sauté for another 30 seconds.
  4. 4
    Add the broth and bring to a boil. Reduce the heat to a simmer and add the cream. Remove from the heat and allow cooling to room temperature.
  5. 5
    Transfer to a blender and blend to a smooth consistency. If you like an even smoother texture, pass the mixture through a sieve. 
  6. 6
    Return the sauce to the saucepan and bring to another gentle boil.
  7. 7
    Add the mussels and cook, covered, for about 10 minutes, shaking the saucepan occasionally. Discard any mussels that do not open.
  8. 8
    Add the salt to taste and the Saffron threads and mix well. Serve hot.


Recipe provided by Mussel Industry Council. Visit them Source: "Modern Spice" by Monica Bhide, published by Simon & Schuster, 2009

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cuisines European, Spanish & Portuguese
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