SEO TextEnter keyword eg: chicken, entree, easy
Hot Topics on MSN NZ:
Election 2014 Quake near Wellington Dying wish
Decrease font sizeIncrease font sizePrint this
Mussels with saffron & lemongrass
Mussels with saffron & lemongrass


  • 1½ cups fish stock
  • Pinch saffron strands
  • 1 stalk lemongrass, smashed and broken into several pieces
  • 100ml dry white wine
  • 20 green-lipped mussels
  • 75ml cream
  • 1½ Tbsp butter
  • 1 cup coarse sourdough breadcrumbs
  • Finely grated zest 1 lime
  • 1 clove garlic, peeled and crushed
  • Sea salt

Mussels with saffron & lemongrass

Julie Biuso
  • Serving size: Serves 4-6
  • Cooking time: Less than 30 minutes

Put fish stock in a small frying pan and add saffron and lemongrass. Set pan over a very low heat and infuse for 12 minutes. Add white wine, then increase heat to medium-high and reduce to 150ml (pour into a jug to measure). Cool.

Scrub mussels under running water and soak in a sink of warm water for 10 minutes. Pull out the beards. If the mussels appear gritty, soak briefly again. Put wet mussels in a large saucepan, cover and heat over medium-high to steam until they open. Transfer to a bowl as they open. When cool enough to handle, open mussels fully and discard one shell of each. Keep mussels moist with a little of the cooking juices and cover with a plate.

Put reduced stock in a small frying pan and remove lemongrass. Add cream and reduce until like thick pouring cream. Turn off the heat.

Heat a medium frying pan over medium heat and add the butter. Once it is sizzling, add the crumbs and cook until starting to brown. Add lime zest and garlic and continue cooking until golden. Season with a pinch of sea salt.

Arrange the mussels on a platter and then spoon over the saffron and lemongrass cream. Top with toasted crumbs and serve.

Cook's tip

Lemongrass and lime add bright flavours to these delicious mussels. Serve on plates to catch the tasty crumbs, accompanied by bread.

To prepare ahead

Steam mussels, keep covered and moist in the fridge. Make saffron and lemongrass cream, refrigerate and loosen if necessary in the microwave before using. Toast crumbs.

Article from the November, 2011 issue of Taste magazine.

User comments

Write a comment
Email: *
Your email will not be shared with any third parties or published with your comment.
Nickname: *
Location: *

Maximum characters 1000

Comment guidelines
Avoid using:
  • Personal attacks
  • Irrelevant comments
  • HTML tags
  • Personal information
  • Offensive language
See full comment guidelines
Comment guidelines X
Thank you for sharing your opinions with other users of NineMSN. People will find your comments more helpful if you include relevant information and avoid some common pitfalls.
Please note: All reviews and comments submitted are subject to moderation, NineMSN reserves the right to alter and / or remove any content that does not comply with usage guidelines.
What to include in your comment:
  • A title that briefly summarizes the opinion expressed in the comment.
  • Additional comments adding more detail.
  • Comparisons to other similar products, if this is relevant.
  • To create a new paragraph, press the Enter key twice.
What not to include:
  • Information that will quickly go out of date.
  • Comments on other comments or commenters.
  • Language that other users may find offensive.
  • comments of one sentence or less. Provide information to support your opinion.
  • Personal information like your email address or telephone number.
  • HTML coding. Tags like <b> or <i> will not be recognized.

Not sure what you'd like to cook tonight? Why not browse our various categories to help you get inspired...

Chicken Seafood Taste recipes Dinner parties New Zealand Low-fat Easy Quick Baking Salmon Vegetarian Low-cost

The Food TruckMike van de Elzen from The Food Truck has shared some of his healthy international dishes.
Dinner partyWe can help you plan what to cook with our dinner party menu planner.