Cozze allo Zafferano
Quick Mussel Stew with Saffron & White Wine

About This Recipe

Are you looking for a delicious seafood recipe with a difference? If you are, you’ve found it! Here’s my quick mussel stew with saffron & white wine for you to enjoy.

Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.

TwitterFacebook

4

Serves

8

Ingredients

Seafood

Main Ingredient

Healthy Recipes

Type

Ingredients

  • 1.5kg mussels
  • 3 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 100ml white wine
  • 100ml double cream
  • 3 tablespoons chopped flat-leaf parsley
  • 1 sachet (0.125g) saffron salt and freshly ground black pepper
  • 8 slices ciabatta

Weight Converter

Found in This Book

Feast your eyes on the finest quick mussel stew with saffron & white wine! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Wash the mussels under cold water. Discard any broken ones and any that do not close when tapped firmly.

Heat the oil in a large saucepan and fry the onions for 2 minutes until softened.

Add in the mussels, pour in the wine and stir well. Cover the saucepan and cook over a medium heat for 4 minutes.

Once ready, remove the lid and pour in the cream with the parsley and the saffron. Season with salt and pepper, stir and continue to cook for a further 2 minutes, uncovered.

Once the sauce has slightly thickened, serve the mussels immediately with the sauce, discarding any that are not fully opened. Serve with some warm crusty ciabatta.

Once you’re done, simply sit back and enjoy your quick mussel stew with saffron & white wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Mixed Seafood Linguine with Chilli & Cherry Tomatoes

View Recipe

Next Recipe

Skewered Marinated Lamb with Rosemary & Mint

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

Zucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs

I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.

6

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Petti di pollo con salsa al Marsala, pomodoro e uva passaChicken Breasts in Marsala & Tomato Sauce with Raisins

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it...

6

Serves

12

Ingredients

Chicken

Main Ingredient
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Bruschetta Di Fave e MentaBroad Beans and Fresh Mint Bruschetta

Bruschetta is definitely one of the main dishes for an Italian antipasti. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives.

4

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Zuppa di Cipolle e PancettaOnion, Tomato and Pancetta Soup

By far – and I really mean by far – this has to be my favourite soup recipe in any of my books. If you like onion soup, this is so much more – in fact, I don’t know anyone who has tried it and not loved it. I think you will be amazed at the flavour combinations. Make sure it is always served hot. It will keep refrigerated for 48 hours, but remember, like most soups, it can be reheated only...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe