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Saffron and Mussel Cream Sauce

Saffron and Mussel Cream Sauce




0,3 gr Saffron stigmas

1/2 stick celery

1/4 of a fennel bulb

1/2 of the white part of a leek

1 shallot

1 clove of garlic 

250ml dry white wine

250ml Mussel juice and fish stock

250ml double cream 30% fat minimum 

salt and pepper







  • Soak in little cold water the saffron pistils overnight.


  • Gently sweat the finely chopped shallot, leek, fennel, celery and garlic in a little olive oil


  • When soft, add the white wine to deglaze the pan, turn the heat up and reduce by half 


  • Add the mussel juice and fish stock, reduce down to a thick syrup about 100 ml


  • Add the cream and bring up to a gentle simmer. Simmer for 3 minute then strain through a sieve or fine chinois into a clean saucepan


  • Add the saffron and season to taste. Don’t forget that mussel stock will be salty. Taste well before seasoning 

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