Cream of Mussels with Saffron Recipe
Cream of Mussels with Saffron
Flavors of Alsace
Total time: 15 to 30 minutes

Prep. time: 5 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note
  • If you want to lighten the cream of mussels by using milk instead of cream, add some cornstarch - cornstarch gives a lighter, more refined texture than flour.
  • Although less traditionally Alsatian, Chef Patrick Mathey likes to add a pinch of saffron.
For 4 servings

- 1 kg / 2 1/4 lb. fresh mussels, cleaned and bearded
- 1 glass / 200 ml white wine
- 100 ml / 2/5 cup heavy cream (35%)
- 1 French shallot
- 1 clove garlic
- A drizzle of olive oil
- Finely chopped parsley
- Freshly ground pepper
  1. In a saucepan, cook the chopped shallot in a little olive oil. Add the cleaned mussels.
  2. Shake them over the heat for a good minute and add the white wine.
  3. Using a slotted spoon, remove the mussels once they open up, about 5 minutes. Reserve.
  4. Reduce the liquid. Add the garlic, parsley and cream. 
  5. Season with pepper to taste; add the mussels and heat just long enough to heat through and blend the flavors. Serve hot. 
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