Tiny New York Kitchen: Fresh Mussels With Saffron & Lemon

musselsBy Victoria Hart Glavin of Tiny New York Kitchen

Mussels are my absolute favorite shellfish. I’ve been known to order mussels with pommes frites and dump them into the sauce after all of the mussels are gone. The pommes frites soak up all of the sauce, which is heavenly. When serving this dish make sure you have lots of crusty bread on hand and serve with a nice green salad.


3 1/2 Pounds Mussels (Soaked In Cold Water)

6 Tablespoons Dry White Wine

6 Tablespoons Olive Oil

1 Onion (Finely Chopped)

2 Garlic Cloves (Minced)

1 Red bell Pepper (Seeded & Chopped)

Juice Of 1 Lemon

1/2 Teaspoon Dijon Mustard

Generous Pinch Of Saffron (Steeped In Small Amount Of Hot Water)

2 Tablespoons Parsley (Chopped)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Remove mussels from cold water and scrub well. Make sure to remove any barnacles and pull off any beards. Throw away any broken mussels. Rinse and drain in colander.  In large-size saucepan add mussels, white wine and 6 tablespoons water.

Cover with lid and turn heat to medium. Cook 6 minutes. Shake pan occasionally until all mussels have opened up.  Remove with slotted spoon and place into colander that is resting in a bowl to catch juices. If you find any that have remained closed at this point then throw them away. Transfer mussels to plate and cover with foil. Set aside. Add liquid, that dripped into bowl that colander was in, back into saucepan.

In large-size skillet add olive oil. Turn heat to medium-high. Add onions and sauté 5 minutes until translucent.  Add garlic and red bell pepper. Cook another 4 minutes. Add as much liquid from saucepan as you can without adding any sediment. You may do this by tilting saucepan carefully or you my strain through cheesecloth.

Add lemon juice, Dijon mustard, saffron liquid, kosher salt, and pepper. Boil gently for 15 minutes to reduce. Add mussels and simmer for 5 minutes. Transfer to serving bowl and sprinkle with parsley. Serve immediately. Serves 4

Prep Time: 30 Minutes
Cook Time: 35 Minutes
Total Time: 65 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”