Dish
Moules au safran
Mussels in Saffron Sauce
Moules au safran is made by cooking mussels in a pot with white wine, shallots, garlic, and saffron. The mussels are then removed from the pot and the broth is thickened with cream. The mussels are then returned to the pot and served with crusty bread. This dish is a good source of protein and vitamin B12.
Origins and history
Moules au safran originated in coastal regions of France and is a popular dish in French cuisine. It is often served as a main course.
Dietary considerations
This dish is not suitable for those with shellfish or dairy allergies. It is also not suitable for those who avoid alcohol.
Variations
Variations of this dish may include adding chopped tomatoes or fennel to the broth. Some recipes may also call for the addition of bacon or chorizo for added flavor.
Presentation and garnishing
Moules au safran can be presented in a large pot with the mussels arranged in a circular pattern. The broth can be poured over the top and garnished with additional saffron or parsley.
Tips & Tricks
To ensure the mussels are fresh, make sure they are tightly closed before cooking. Discard any mussels that do not open during cooking.
Side-dishes
This dish can be served with crusty bread to soak up the broth. It can also be served with a side salad or roasted vegetables.
Drink pairings
This dish pairs well with a dry white wine such as Muscadet or Chablis.
Delicious Moules au safran recipes
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