Chef Michael Mina

Steamed Mussels with Saffron Essence
Chef Michael Mina of Aqua - San Francisco, CA
Adapted by StarChefs

Yield: 4 servings


  • 1 Tablespoon extra virgin olive oil
  • 32 Black Mussels, cleaned and de-bearded
  • 4 shallots, sliced thin
  • 1 teaspoon garlic, minced
  • 1 bay leaf
  • 1 cup white wine
  • 2 cups (1 pint) heavy cream
  • 1 teaspoon saffron
  • 1 Tablespoon fresh Italian parsley, coarsely chopped


Heat the extra virgin oil in large, deep pan. Add shallots, garlic and bay leaf, and sauté until soft, approximately 1 minute.

Add the mussels and the white wine to the pan. Cover the pan and cook until the mussels open, approximately 5 minutes.

Remove the cover, and pour in the cream and the saffron. Stir well. Bring the mixture to a rolling boil uncovered. Once boiling, remove from heat.

Place the eight mussels in each of 4 individual serving dishes. Spoon some of the cream sauce over each individual serving. Sprinkle chopped parsley on top of each serving to garnish, and serve immediately. Note: this dish goes well with grilled bread brushed with olive oil.