Steamed Mussels With White Wine, Saffron And Spicy Sausages

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  • Serves: 2
  • Prep Time: 10 mins
  • Ready in: 15 mins
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Steamed Mussels With White Wine, Saffron And Spicy Sausages

It's the best time of the year to eat mussels and very good they are to at the moment. I had some in Cornwall a couple of weeks ago and they were fabulous.This sounds a strange combination but it really is very good. The French cook a similar dish with oysters.


  • ½ kg Mussels, large, closed and well scrubbed
  • 2 glasses medium dry white wineA pinch fish stock cube
  • 2 cloves of garlic, peeled and crushed
  • 1 small onion peeled and chopped very finely
  • 1 good pinch of saffron
  • 124mls double cream
  • 1 spicy sausage sliced thinly
  • about 115g in weight Chorizo is perfect
  • 4tbsp chopped fresh parsley
  • Freshly milled black pepper
  • A squeeze of lemon

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  1. Heat the vegetable oil in a deep saucepan, add the garlic, shallot, saffron and cook for 1 minute.
  2. Next, add the thinly sliced sausage and cook for 3-4 minutes.
  3. Pour in the white wine and fish stock cube, bring to the boil and cook for 3 minutes.
  4. Stir well then add the drained mussels, place on a tight fitting lid and cook for about 4-5 minutes, stirring occasionally until all the mussels open.
  5. Lift of the lid, and you will have a gorgeous aroma the mussels will all be open.
  6. Taste a little of the juice, check the seasoning, and adjust if necessary with pepper, you probably won't need any salt.
  7. Using a slotted spoon, lift out the mussels into two large bowls keeping as much juice as possible in the pan.
  8. Add the double cream and a squeeze of lemon in to the pan and stir well.
  9. Spoon the cooked mussels into 2 deep serving bowls.Ladle the delicious liquor over the mussels.
  10. Serve with crusty bread and a very large spoon to scoop up all the juice