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Cream of Mussels with Saffron Recipe
Cream of Mussels with Saffron
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Flavors of the Magdalen Islands
Total time: 15 to 30 minutes

Prep. time: 5 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

An original recipe from Patrick Mathey. Originally from Dijon, he has lived for a long time in Québec, in the Magdalen Islands, where he obtains his products directly from the sea.


  • if you want to lighten the cream of mussels by using milk instead of cream, double the quantity of cornstarch;
  • cornstarch gives a lighter, more refined texture than flour
For 4 servings

- 1 kg (2 1/4 lb.) fresh Mussels
- 500 ml (2 cups) white wine
- 1 liter (4 cups) heavy cream (35%)
- Salt and pepper
- A pinch of Saffron
- 2 tbsp. cornstarch
- 2 cloves of garlic
  1. In a saucepan, steam the mussels with white wine and garlic; remove the mussels once they open up, about 5 minutes;
  2. dissolve the cornstarch in the cream; add to the pan with a pinch of saffron;
  3. simmer for a few minutes until the liquid thickens and becomes creamy;
  4. return the shelled mussels to the liquid just long enough to heat them through;
  5. season with salt and pepper; serve hot.
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