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Fish, South and mountains

Mussel and saffron pasta

Mussel and saffron pasta is a creamy pasta dish for 4 people, ready in 30 minutes, rated easy, for about €3 per serving. The key is steeping the saffron in hot water first and never letting the sauce boil once the mussels go back in, so they stay tender.

Pasta with shelled mussels in a creamy saffron and garlic sauce, a golden dish full of softness.

Mussel and saffron pasta
Total time
30 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Fall, Summer
The kids
They generally like it

Bouchot mussels open in a broth of shallot and white wine, then go shelled into a cream and saffron sauce that turns a deep golden color with a soft, warm scent. Garlic and parsley add depth without covering the briny taste of the mussels. It's a round, gentle dish, quite different from a sharp mussels mariniere, meant to be eaten straight off a fork with no shells to sort through.

This is a weeknight recipe that breaks away from the usual pasta routine, quick enough for a busy evening yet pretty enough to serve to guests without extra fuss. Shelled mussels put kids at ease since there's no digging through shells, and the saffron makes the plate feel special without costing much. It works just as well on a quiet fall Sunday as on a late summer evening.

The ingredients

4 people

Pantry

  • Pastaoften in the pantry 400 g
  • Saffronoften in the pantry 1 pinch
  • Dry white wine 10 ml
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Bouchot mussels 1.5 kg

Dairy

  • Heavy cream 20 ml
  • Butter 20 g

Fruits and vegetables

  • Shallots 2
  • Garlic 1 cloves
  • Parsley 1 sprigs

Allergens Gluten, Lactose, Mollusks

The step by step recipe

  1. Open the mussels in a pot with the shallot and white wine, then shell them and keep the strained liquid. 8 min

    Strain the liquid through a fine sieve, the sand stays at the bottom.

  2. Cook the pasta in unsalted boiling water. 11 min

    The mussels are already salty, so don't add salt.

  3. Melt the butter, add the chopped garlic, the mussel liquid and the steeped saffron.

    Let it reduce by half.

  4. Add the cream, let it thicken gently, then put the mussels back in. 3 min

    Don't let them boil or they'll turn rubbery.

  5. Toss the pasta with the sauce and sprinkle with parsley.

    Finish with freshly ground pepper.

Our tips to get it right

  • Pick tightly closed bouchot mussels and discard any that stay open after cooking, they aren't safe to eat.
  • Always save a little of the strained cooking liquid, it's useful for loosening the sauce if it thickens too fast.
  • Start steeping the saffron at the very beginning of the recipe, it needs a few minutes to properly color the sauce.

The variations

  • Swap the heavy cream for soy cream for a lactose free version, the taste stays close to the original.
  • For a shellfish free version, use peeled shrimp instead of mussels, adding them only at the very end.
  • For a quicker kid friendly version, skip the white wine and use a splash of water instead, the dish turns milder and comes together faster.

What to serve it with

  • A green salad with lemon dressing
  • Toasted crusty bread
  • A glass of the white wine used in cooking

Storage

This dish keeps for 1 day in the fridge in a sealed container, mussels don't hold up well much longer. It doesn't freeze well since the cream and mussels lose their texture once thawed. Reheat gently over low heat with a splash of water or milk to loosen the sauce again.

Questions about this dish

Can I use frozen pre shelled mussels?

Yes, frozen pre shelled mussels work well and save time. Just reduce the cooking liquid with the shallot and white wine as usual, then add the thawed mussels right at the end of cooking.

How do I know fresh mussels are good before cooking?

Fresh mussels should be closed or close when tapped. Discard any that stay open before cooking and any that stay closed after cooking, they aren't safe to eat.

Can I make the saffron sauce ahead of time?

You can make the sauce base with shallot, white wine and steeped saffron a few hours ahead. Add the cream and mussels only right before serving to keep a tender texture.

Does powdered saffron work as well as saffron threads?

Powdered saffron works well and colors the sauce faster than threads. Steep it for a few minutes in warm water anyway to spread its flavor evenly through the dish.

How long does it take to make a mussel and saffron pasta?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mussel and saffron pasta?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mussel and saffron pasta cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mollusks. Always check the labels of the products you buy.

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