Go Back
–+ servings
A bowl of cooked mussels in a savory broth, garnished with chopped herbs and onions. A bottle with a yellow label is partially visible in the background.

Preserved Lemon & Saffron Mussels with White Wine & Grilled Bread

No ratings yet
These mussels are steamed in a bold, fragrant broth of preserved lemon, white wine, saffron, garlic, and chili. Served with grilled sourdough to soak up every last drop.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Appetizer, Main Course
Cuisine: Californian, Mediterranean
Calories: 505
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mussels & Broth
  • 1 lb Fresh mussels scrubbed & debearded
  • 2 tablespoon Olive oil
  • 1 Shallot finely minced
  • 2 cloves Garlic thinly sliced
  • 2 tablespoon Roland Foods Preserved Lemon Paste or preserved lemon peel, finely minced
  • ½ cup Dry white wine
  • ½ cup Fish stock or water
  • ½ teaspoon Saffron threads steeped in 2 tablespoon warm water
  • ½ teaspoon Red pepper flakes
  • 2 tablespoon Unsalted butter
  • Kosher salt to taste
To Finish
  • 2 tablespoon Fresh parsley chopped
  • 2 tablespoon Fresh basil torn
  • 1 teaspoon Lemon zest
  • 1 tablespoon Fresh lemon juice
  • Freshly ground black pepper to taste
Grilled Bread
  • 2 Sourdough slices
  • 1 tablespoon Olive oil
  • Kosher salt to taste

Equipment

  • Dutch oven or large pot with lid
  • Grill pan or cast iron skillet

Method
 

Prep the Mussels
  1. Rinse mussels under cold water, scrubbing shells and removing beards. Discard any that remain open after a tap.
Make the Broth
  1. In a Dutch oven over medium heat, warm olive oil. Add shallots and garlic and cook until soft and fragrant, about 2 minutes.
  2. Stir in preserved lemon paste, red pepper flakes, and saffron-infused water. Let it bloom for 30 seconds.
Steam the Mussels
  1. Pour in white wine and fish stock. Bring to a simmer.
  2. Add mussels, cover, and steam for 4–5 minutes, shaking occasionally, until all mussels open. Discard any that remain closed.
Finish the Sauce
  1. Remove from heat. Stir in butter, parsley, basil, lemon zest, and juice. Season with salt and pepper to taste.
Grill the Bread
  1. While mussels steam, brush sourdough with olive oil and sprinkle with salt. Grill until charred and crispy on both sides.
Serve
  1. Ladle mussels and broth into shallow bowls. Serve with grilled sourdough for dipping.

Nutrition

Calories: 505kcalCarbohydrates: 11gProtein: 2gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gSodium: 32mgPotassium: 276mgFiber: 2gSugar: 3gVitamin A: 1184IUVitamin C: 18mgCalcium: 54mgIron: 2mg

Notes

Storage: mussels are a same-day dish, the shellfish turns rubbery on reheating so don't plan on leftovers of the mussels themselves. If you do have extra broth, strain it and store it in the fridge for a day or two, then warm it gently and toss in fresh bread for dipping.

Tried this recipe?

Let us know how it was!