Tomato Saffron Mussels

Prep Time
Cook Time
Ready In

"Was watching Beach Eats USA hosted by Curtis Stone and I have tried to recreate the recipe. Since making this (I made a full recipe) and though I ate all the mussel meat I could not get through even half the tomato broth so the next day I blitzed it with the stick blender and heated it up and it made a fantastic tomato soup served with some garlic bread."

Original recipe yields 4 servings


  • Serving Size: 1 (405.6 g)
  • Calories 341.3
  • Total Fat - 15.9 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 96.9 mg
  • Sodium - 814.5 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.6 g
  • Protein - 30.8 g
  • Calcium - 89.1 mg
  • Iron - 10.4 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.4 mg

Step 1

Put butter into a large, frying pan or saucepan over a medium heat and add the garlic, onion and bay leaf and cook for a few minutes, or until onion is soft.

Step 2

Add the saffron threads and cook for a further minute before adding the tomatoes and white wine.

Step 3

Season with ground black pepper and bring to the boil, then reduce the heat and simmer, uncovered for 15 minutes or until thick.

Step 4

Turn up the heat on the tomato mixture and add the mussels, cover with a lid and cook for 2 minutes or until all the mussels have opened and then remove from the heat.

Step 5

Ladle into serving bowls and enjoy.

Tips & Variations

No special items needed.