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Saffron And Ginger Steamed Mussels

Saffron And Ginger Steamed Mussels

6 to 8
10 min
10 min

2 pounds fresh mussels 

2 cups Prosecco

1 cup water

1 tablespoon saffron threads 

2 inch piece of ginger, peeled and julienned

1 clove garlic, minced 

Zest of ½ lemon 

Salt and pepper

1/4 cup salted butter

1 large loaf of crusty French bread


Rinse mussels under cold water; remove beards from mussels and any other materials from shell. Combine Prosecco and water with saffron, ginger, garlic, lemon zest and salt in a large sauce pot. Bring to a simmer, then add in cleaned mussels and cover. Cook for approximately 4-5 minutes until mussels open up (Shake the pot often to help mussels open). 

Remove cooked mussels from pot with a slotted spoon, then add butter to broth and allow to melt. Adjust seasonings with salt and pepper. Pour seasoned broth over mussels; serve with crusty French bread.