Always purchase mussels with their shells closed and discard any that do not open during cooking.

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2 tbsp olive oil
4 garlic cloves, crushed
125ml (1/2 cup) dry white wine
Pinch of saffron threads
1kg mussels, shells scrubbed and beards removed
Chopped parsley
Knob of butter
Salt and freshly ground black pepper 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat a wok or large frying pan over high heat until hot, add a swirl of oil and cook garlic until fragrant. Add white wine and saffron.

Allow liquid to come to the boil and then toss mussels in. Cover with lid and leave to steam for 3–4 minutes. Remove lid, shake pan well and remove cooked mussels as they open.

Keep warm until most are opened. Remove pan from heat. Add chopped parsley and a large knob of butter and whisk through. Check seasoning and add salt and pepper if needed.

Serve mussels in deep bowls with cooking juices poured over the top and accompany with crusty bread.