| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 5 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 5 servings |
Ingredients
- 1/2 teaspoon saffron threads
- 2/3 cup good mayonnaise, such as Hellmann’s
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 3/4 teaspoon fleur de sel or sea salt
- 1 1/2 pounds mussels, cleaned
- 1/3 cup dry white wine
Instructions
- For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.
- For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don’t open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 346 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 16 g |
| Cholesterol | 50 mg |
| Sodium | 579 mg |
| Serving Size | 1 of 5 servings |
| Calories | 346 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 16 g |
| Cholesterol | 50 mg |
| Sodium | 579 mg |
Reviews
I am so surprised there aren’t more ratings for this recipe. It was so very simple but a lovely and delicious combination of flavors. I served it as an appetizer, but it was the star of the night. The saffron mayo is luscious and so versatile. This is why I go to Ina when searching for something new. Her recipes are not intimidating or complicated, but always make others think I know more about cooking than I do. I simply follow Ina’s instructions!
We make this regularly and it’s always excellent
I loved this recipe! I added just a couple drops of agave to balance out the lemon, but thought the flavor of the saffron was divine and the richness of the mayo complemented the mussels beautifully. It was a hit at our family function and everyone wanted to take the mayonnaise home! It is a very versatile sauce that would complement vegetables like asparagus, broccoli, or potato. You will just want to dip your bread in it! With the mussels, make sure you take the step to sprinkle the finished mussels with the salt and pepper… It would definitely be bland otherwise.
This was pretty simple, elegant, and delicious. I made the saffron mayonnaise earlier during the day, and just cooked the mussels just before serving. It is not the most flavorful, but if the mussels are fresh and delicious, this recipe doesn’t mask the taste.