Spicy Saffron Mussels

Susan Stewart


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

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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


  • 1In 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.
  • 2Add chorizo and cook until the chorizo is cooked through.
  • 3In the meanwhile, in 1/4 cup wine add saffron and allow to set for about 3 minutes.
  • 4Stir 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.
  • 5Remove from heat and discard any mussels that do not open.
  • 6Add chopped tarragon and parsley. Stir carefully to combine.
    Salt and pepper to taste.
  • 7Divide 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