Cooking

Mussels with White Wine, Saffron, and Shallots

There’s something so luxurious yet wonderfully simple about a big pot of mussels. Fragrant with white wine, saffron, and garlic, this dish feels like an escape to a seaside bistro in the South of France. Serve it with a crusty baguette for soaking up that golden, flavourful broth—it’s the kind of effortless dish that turns an ordinary meal into something unforgettable.

Prep Time: 20 mins

Cook Time: 20 mins

Serves: 4

Ingredients

6 pounds fresh mussels, scrubbed and debearded (ask your fishmonger to help—quality mussels make all the difference!)
4 tablespoons unsalted butter, divided
4 tablespoons finely minced shallots (about 2 large shallots)
2 garlic cloves, finely minced
1 teaspoon saffron threads
4 cups dry white wine (Sauvignon Blanc or Pinot Grigio works beautifully here)
1 to 2 cups water, optional (only if the broth needs diluting)
Freshly ground black pepper, to taste
2 tablespoons minced fresh parsley

Crusty baguette, for serving

Directions

Step 1: Prep the Mussels
Scrub the mussels under cool running water and remove any beards (the fibrous threads sticking out). Discard any mussels that are cracked or don’t close when tapped—you want the freshest ones.

Step 2: Sauté the Aromatics
Melt 2 tablespoons of the butter in a large pot—an 8-quart Dutch oven works perfectly—over medium-low heat.

Add the minced shallots, garlic, and saffron threads. Sauté for 4 minutes, stirring occasionally, until the shallots are soft and fragrant and the saffron has infused the butter with a golden hue.

Step 3: Steam the Mussels
Add the mussels, give everything a good stir, and cover the pot. Steam over medium heat for 8 to 12 minutes, or until the mussels open. (Discard any mussels that remain closed.)

Step 4: Finish the Broth
Taste the broth and, if needed, add 1 to 2 cups of water to dilute. Stir in the remaining 2 tablespoons of butter, letting it melt into the broth. Season with freshly ground black pepper to taste.

Step 5: Serve with Style
Using a slotted spoon, divide the mussels among four warm serving bowls, taking care to leave any sediment at the bottom of the pot.

Ladle the saffron-infused broth over the mussels, allowing the beautiful golden liquid to pool at the bottom of each bowl.

Step 6: Garnish and Serve
Sprinkle each serving generously with freshly minced parsley. Serve immediately with warm, crusty baguette for dipping—because that broth is far too good to waste.

Jonathon’s Tips

The Saffron: Just a pinch of saffron threads adds a luxurious depth to the broth. Let it bloom gently with the shallots and garlic to get the most out of it.

The Wine: Use a dry white wine you’d happily drink—this isn’t the time for anything too sweet.

The Bread: A crusty baguette is non-negotiable. Tear it into pieces and soak up every last drop of that saffron broth, but I mean if you’re celiac, serve it with a salad hehe!

Jonathon Hawes says: “There’s nothing better than a steaming bowl of mussels with a golden saffron broth, perfectly paired with a crusty baguette and a chilled glass of white wine. It’s simple, chic, and feels like a little trip to the French coast.”