saffron mussels
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Mussels with Saffron

This recipe is particularly aromatic and colorful, based on fresh mussels and Mediterranean flavors.
Total Time45 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: barilla, mediterranean, mussels
Author: Barilla®


  • 2 pounds mussels
  • 3 tablespoons extra virgin olive oil
  • 1 cup white wine
  • 2 leeks
  • 1 ¾ ounces onion
  • 3 ½ ounces canned tomatoes
  • 1 package saffron
  • 1 pinch bay leaves
  • 1 pinch thyme
  • 1 handful parsley


  • In a casserole containing the oil, put the chopped mixture of onion and leeks; leave to become golden and pour in the wine.
  • Add the tomato, saffron, thyme, bay leaf and a pinch of salt. Leave to simmer over moderate heat, until the wine has half evaporated.
  • Add the mussels, leave to gain flavor for some seconds and transfer the preparation to a concave serving plate to cool. Leave to rest in a cold place, sprinkle with a handful of chopped parsley and serve.


If you prefer, you can remove the mussels from their shells before adding them to the casserole, and serve them shelled.