Saffron Mussels

I was raised to not eat Red Meat on Good Friday. This is a tradition I have kept up with my own family.

This recipe is perfect for such a day.

I however do not eat mussels LOL. Hubby and kids love them. You could also poach other seafood in this liquid too.


1 kg of Mussels (Scrubbed, cleaned and beards removed)

2 Tbs Intense Garlic Olive Oil

1 Tbs. unsalted butter

4-6 cloves of garlic, finely chopped

2cm piece of ginger grated

500ml of Stock of your choice

1 teaspoon of Saffron Salt

Good squeeze of lemon juice

OPTIONAL : Fresh Chilli for added heat


Bring stock and other aromats to the boil, pop in mussels and cover. Steam until opened.

Serve with crusty bread.

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