Spicy Saffron Mussels

Susan Stewart


This is a wonderful mussel dish. It can be either an appetizer or as a main course.


☆☆☆☆☆ 0 votes

4 appetizer size servings
25 Min
30 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 large
    shallot, chopped
  • 1 medium
    fennel bulb, sliced thinly
  • 1 tsp
    crushed red pepper flakes
  • 2 clove
    garlic, minced
  • 1/4 lb
    chorizo (mexican sausage, mild or medium
  • 1 c
    white wine, medium, divided
  • 1 pinch
    saffron threads
  • 2 lb
    mussels, cleaned and debearded
  • 1 Tbsp
    tarragon, chopped
  • 1 Tbsp
    parsley, chopped

How to Make Spicy Saffron Mussels


  1. In a very large pan over medium heat, saute shallots and fennel in olive oil until translucent. Add pepper flakes and garlic and continue to cook for about 1 minute.
  2. Add chorizo and cook until the chorizo is cooked through.
  3. In the meanwhile, in 1/4 cup wine add saffron and allow to set for about 3 minutes.
  4. Stir wine / saffron mixture and remaining 3/4 cup wine to chorizo / fennel mixture. Bring to a boil and cook for 1 minute. Add in clean mussels, put a lid on the pan and cook until mussels open. About 5 - 7 minutes.
  5. Remove from heat and discard any mussels that do not open.
  6. Add chopped tarragon and parsley. Stir carefully to combine.
    Salt and pepper to taste.
  7. Divide between 4 bowls for appetizer or 2 bowls for main dish. Serve with crusty french bread.

Printable Recipe Card

About Spicy Saffron Mussels

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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