Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Cogito ergo spud."

The refrigerator light goes on...

I love saffron and thought of this recipe when I was having mussels recently at a restaurant. The broth in the restaurant's dish was good, but it just wasn't tasty enough to eat like a soup. The saffron gives this recipe a rich flowery and savory flavor that's fantastic after eating the mussels. Sort of like having your mussels with built in dessert.


Mussels with Saffron Broth

Servings: 2 | Serving size: 1 pound mussels with broth and veggies

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

20 threads saffron
1 cup boiling water
3 quarts water
12 ounces yams (peeled and cut into 1/2 inch cubes)
2 tsp olive oil
1 large shallot (minced)
1 large carrot (peeled and diced)
1/2 cup white wine
2/3 cup frozen peas
1/8 tsp salt
fresh ground black pepper (to taste)
2 lbs mussels (cleaned well)
1 ounce goat cheese

Place the saffron in a small bowl and add the boiling water.

Place the water in a large stock pot over high heat. When it comes to a boil, add the yams. Cook for about 10 minutes. The yams should be tender but not mushy. Drain the yams and set aside.

Place the olive oil in a large skillet over medium high heat. Add the shallots and cook for one minute. Add the carrot and cook for about two minutes, stirring frequently.

Add the saffron liquid, white wine, peas, salt and pepper. Increase the heat to high.

When the broth is boiling, add the mussels and cover. Cook for about 10 minutes, until the mussels open.

Remove the pan from the heat. Divide the mussels between two large bowls. Place the goat cheese in the pan with the veggies and whisk until melted. Pour the vegetables and broth over the mussels and serve.

Nutrition Facts

Serving size: 1 pound mussels with broth and veggies

Servings: 2

Amount Per Serving

Calories 467 Calories from Fat 101
% Daily Value
Total Fat 11g 18%
    Saturated Fat 4g 20%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 38mg 13%
Sodium 517mg 22%
Total Carbohydrates 66g 22%
    Dietary Fiber 10g 40%
    Sugars 5g
Protein 21g
Vitamin A 157% Vitamin C 82%
Calcium 13% Iron 35%
Vitamin K 24 mcg Potassium 2006 mg
Magnesium 98 mg