TC Recipe: Mussels with Saffron White Wine Broth

November 12 2007

By Marcus Mitchell
Suggested Pairing: 2006 Domaine Pinot Gris
Serves 2

Mussels with Saffron White Wine Broth


  • 20 mussels (washed with beards removed)
  • 1 teaspoons of saffron
  • 1 cup of white wine
  • 4 tablespoons of butter
  • 1 tablespoon chopped garlic
  • 1 cup of chopped tomatoes


  1. In a hot sauté pan hot add oil and mussels.
  2. Add butter, tomatoes and garlic, cook for 1 min.
  3. Add wine and saffron, cover and steam until all mussels are opened, discarding ones that do not open.
  4. Add salt and pepper to taste.