Discover this vibrant saffron-infused mussel recipe featuring New Zealand Green Lipped Mussels simmered with fresh tomatoes, basil, coriander, and citrus zest. Perfect served with saffron rice or crusty bread.
Discover the rich flavours of the sea with this vibrant saffron mussels recipe, featuring tender New Zealand Green Lipped Mussels simmered in a fragrant broth of fresh tomatoes, aromatic herbs, and bright citrus zest. Infused with the delicate warmth of saffron and balanced by crisp white wine, this dish is a celebration of simple, wholesome ingredients that come together to create an unforgettable seafood experience.
Perfect for a light lunch or an impressive dinner, serve it with steamed saffron rice or crusty bread to soak up every last drop of the delicious sauce.
Saffron scented green lipped mussels in tomato and herb broth
- Total Time25 minutes
- YieldServes 4
- DietGluten Free
Mussels phylum mollusca are found in most of the world’s oceans. Known as bivalves, these opalescent castanets have global culinary foundations, but are probably best loved when prepared in the Mediterranean style – steamed with tomato, garlic and herbs.
Ingredients
6 saffron threads
1/2 cup warm water
1 tablespoon olive oil
1/2 Spanish onion, finely sliced
2 teaspoons ginger, minced
2 cloves garlic, chopped
1 kg Green Lipped NZ Mussels, scrubbed, beards removed
6 Roma tomatoes, roughly chopped
1 cup good dry white wine or sherry
1/2 cup chopped basil
1/4 cup chopped coriander
1 orange, zest and juice
1 lemon, zest and juice
Cracked black pepper, to taste
Instructions
Place saffron threads in ½ cup of warm water to draw out their delicate flavour. Steep for 30 minutes before using.
Clean mussels thoroughly by placing them in a basin of cold water and rubbing their shells together to remove any sand or particles. Scrub the shells with steel wool if desired. Remove and discard the beard from each mussel.
In a heavy-based frying pan, heat the olive oil over moderate heat. Add the onion, ginger, and garlic and sauté gently until the onion is transparent.
Add the mussels, tomatoes, saffron water with threads, and white wine or sherry.
Reduce heat to low, cover with a lid, and simmer for about 5 minutes or until the mussel shells have opened.
Add the chopped basil, coriander, orange zest and juice, lemon zest and juice. Heat through well.
Season with cracked black pepper to taste.
Serve immediately with steamed saffron rice or crusty bread.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Seafood
- Method: Steam
- Cuisine: Modern Australian
Why Mussels Are a Superfood for Joints and Health
Never eat a mussel that hasn’t opened during cooking — it’s safest to discard any that stay shut.
Mussels are shellfish from the mollusc family, closely related to oysters and clams. They’re a Mediterranean favourite, often steamed with tomatoes, garlic, and herbs. Fun fact: Spain produces a thousand times more mussel meat than the US farms beef, and mussels pack as much protein as beef — but with only a quarter of the calories.
These filter feeders pump huge amounts of water daily to gather nutrients, making them indicators of ocean health. A drop in mussel numbers signals pollution that could harm other sea life.
Traditional Chinese Medicine values mussels for boosting liver and kidney function, helping with issues like lower back pain and impotence. They’re a warming, salty food great for balancing the body.
Mussels are also rich in mucopolysaccharides — natural protein-sugars that strengthen cartilage and joints. These compounds act like shock absorbers, keeping joints elastic and flexible. Eating mucopolysaccharide-rich foods can ease joint pain, fight inflammation, and even support heart and vascular health.
Adding mussels to your diet can reduce the need for anti-inflammatory drugs, thanks to their natural healing properties. Along with oats, tripe, and some other wholefoods, mussels are an affordable, tasty way to support joint health and overall wellbeing.
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