Saffron Mussel Stew

Saffron Mussel Stew

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Credit: From Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster 2009), by Monica Bhide
The National Culinary Review, October 2014


2 T. vegetable oil
1 medium red onion, finely chopped
½-inch piece fresh ginger, peeled, finely chopped
3-4 garlic cloves, finely chopped
20 fresh curry leaves
2-3 small green serrano chilies, finely chopped
½ t. ground turmeric
2 t. ground coriander powder
1½ cups chicken broth
¼ cup heavy cream
1 lb. frozen mussels on half-shell (or 1½ lbs. fresh)
Table salt
A few strands saffron


Method: In deep saucepan, heat oil over high heat. When oil shimmers, add onion, ginger, garlic, curry leaves and chilies. Saute 4-6 minutes, until onion begins to change color. Add turmeric and coriander. Mix well; saute for another 30 seconds. Add broth; bring to a boil. Reduce heat to a simmer; add cream. Remove from heat; cool to room temperature. Transfer to blender; blend to a smooth consistency. Return sauce to saucepan; bring to gentle boil. Add mussels; cook, covered, about 10 minutes, shaking saucepan occasionally. Add salt, to taste, and saffron threads; mix well. Serve hot.


4 servings


Seafood, Soup, The National Culinary Review

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