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RECIPE
11 INGREDIENTS 7 STEPS 55min

Steamed Mussels with Saffron Sauce

The saffron sauce is the real MVP in this simple yet elegant recipe.
Steamed Mussels with Saffron Sauce Recipe | SideChef
The saffron sauce is the real MVP in this simple yet elegant recipe.
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55min
Total Time
$1.95
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2.2 lb
Fresh Mussels
2/3 cup
Dry White Wine
1 cup
Fish Stock
1 bunch
Spring Onions
2 pieces
1 tsp
Peppercorns
1 clove
Minced Garlic
1 Tbsp
Heavy Cream
1 1/2 Tbsp
4 sprigs
plus extra for garnish
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Nutrition Per Serving

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CALORIES
309
FAT
12.0 g
PROTEIN
30.4 g
CARBS
12.3 g

Cooking Instructions

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Step 1
Soak Fresh Mussels (2.2 lb) in cold water for 30 minutes. Once soaked clean the beards off them.
Step 2
Chop Spring Onions (1 bunch) and mince Garlic (1 clove) .
Step 3
Drain the mussels and place into a solid steam oven tray. Pour the Dry White Wine (2/3 cup) and Fish Stock (1 cup) over the mussels and add the washed and finely chopped spring onions, followed by the Bay Leaves (2 pieces) , Peppercorns (1 tsp) and garlic.
Step 4
Put the tray on level 2 on "Full Steam" in the steam oven. Cook the mussels at 100 degrees C (210 degrees F) for 20 minutes until all the mussels open.
Step 5
Remove the tray from the oven and drain the liquid from the mussels into a saucepan. Keep the mussels warm while making the sauce.
Step 6
Add the Saffron Threads (5) to the drained liquid and bring to a boil and reduce by approximately a third. Add the Heavy Cream (1 Tbsp) , Butter (1 1/2 Tbsp) and Fresh Cilantro (4 sprigs) to the reduced liquid.
Step 7
Place the mussels in a suitable serving dish, pour over the sauce and garnish with chopped coriander.
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Nutrition Per Serving
Calories
309
% Daily Value*
Fat
12.0 g
15%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
88.4 mg
29%
Carbohydrates
12.3 g
4%
Fiber
0.7 g
2%
Sugars
0.9 g
--
Protein
30.4 g
61%
Sodium
1137.6 mg
49%
Vitamin D
--
--
Calcium
94.3 mg
7%
Iron
10.3 mg
57%
Potassium
885.2 mg
19%
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