Creamy Saffron Spiced Mussels - Best Mussels Recipe Ever

This is the last recipe for mussels that you'll ever need. Bursting with flavor, this creamy, silky, saffron, and spice mussel soup will be your favorite from here on out. It is the best mussels recipe I have ever tried. Serve it with garlic bread to soak up the luscious broth or pair it with parmesan truffle fries to bring your Moules Frites to a new level. Make it on date night or for a dinner party and flex your cooking skills with these mussels.

Mussels in a Creamy Saffron Spiced Broth

INGREDIENTS:

Mussels & Broth	Garlic Bread
2 lbs of Mussels - cleaned & debearded	Fresh Baguette (or a take-n-bake!)
​1 Tbs Butter	4 Tbs Salted Butter
4 Cloves of Garlic - minced	2-3 Cloves of Garlic - minced
1 Tbs Fresh Ginger - finely grated	2 tsp Fresh Parsley - chopped
2 Shallots - thinly sliced	Shredded Parmesan Cheese - to taste
1 Jalapeno - finely diced
1 tsp Curry Powder
1 large pinch of Saffron
1/2 Cup White Wine
2 1/2 Cups of Chicken or Vegetable Stock
1 Cup of Heavy Cream
Cilantro - for garnish
Lime Wedges - for serving

For the Garlic Bread:

Ingredients for garlic butter

Fresh Baguette

Garlic Butter on Baguette

STEP 1: In a small saucepan, melt 4 Tbs of butter with 2-3 cloves of minced garlic. Cook on medium until garlic becomes fragrant, about 2-3 minutes. Add the chopped parsley and stir until combined.

STEP 2: Pour the melted garlic butter into a glass container and refrigerate until it hardens. In the meantime, prepare your mussels.

STEP 3: 5 minutes before serving your main dish, slice open your baguette lengthwise and generously apply the garlic butter to your bread, then sprinkle generously with parmesan cheese. Place on a baking tray and broil on high until the bread is toasted to your liking. Keep an eye on it because it can burn quickly! Carefully slice and serve!

Fresh Garlic Bread

For the Mussels:

STEP 1: Clean and debeard your mussels. Discard any that don't close when tapped. Scrub, debeard, and rinse a few times through cold water to get rid of the grit, then leave in a colander to drain.

STEP 2: Melt butter in a large wok over high heat and add the 2 thinly sliced shallots, 4 cloves of minced garlic, 1 Tbs of freshly grated ginger, 1 finely diced pepper, and 1 tsp curry powder. Stir fry for 2-3 minutes until fragrant. Add 1 generous pinch of saffron, 1/2 cup of white wine, and 2 1/2 cups stock and bring to a boil. Cook on high for an additional 2-3 minutes.

STEP 3: Add the mussels to the wok and cover with a tight-fitting lid. Cook for 2-3 minutes, carefully giving the wok an occasional shake.

Shallots, Chilis, Garlic, Ging

Saffron Spiced Broth

Mussels Saffron Spiced Broth

STEP 4: With a slotted spoon or skimmer, remove the mussels and set aside, discarding any that haven't opened. Add 1 cup of heavy cream to the broth, bring back to a boil, then reduce heat and simmer for 4-5 minutes. While the broth is simmering, place your buttered garlic bread in the oven.

STEP 5: Return the mussels to the broth and gently mix through. Using a ladle, serve in large bowls, and top with fresh cilantro and lime. Serve with your fresh, warm garlic bread, and ENJOY!!

Mussels in a Creamy Saffron Spiced Broth