Recipe courtesy of Mario Batali
1 hr 35 min
45 min
8 servings


  • 2 pounds Prince Edward Island mussels, bearded and scrubbed
  • 1 onion, finely chopped
  • 3 sprigs parsley
  • 1 cup white wine
  • 1 sprig thyme
  • 1 bay leaf
  • Freshly ground black pepper
  • 1 teaspoon saffron threads, chopped and dissolved in 1/4 cup white wine
  • 2 tablespoons extra-virgin olive oil


In a large saute pan, combine the mussels, onion, parsley, wine, thyme, bay leaf, black pepper, to taste, saffron, and olive oil and bring to a boil over high heat. Continue cooking, shaking the pan occasionally, until the mussels have all opened. Remove from heat and remove the mussels with tongs, to a large bowl. Set aside. Reserve the cooking liquid.

Once the mussels are cool enough to handle, remove 1 half of each shell and discard. Place the half-shelled mussels in the refrigerator to chill, and reserve the juices from the bowl. Strain this liquid, as well as the liquid from the saute pan, and combine in the saute pan. Reduce by 2/3 over high heat, then remove from heat, and set aside to cool. Once it is cooled, drizzle over the chilled mussels and serve.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


Roasted Breaded Mussels: Cozze al Forno

Recipe courtesy of Mario Batali

Chilled Mussels---Cozze Fredde

Recipe courtesy of Mario Batali

Deep Fried Mussels: Cozze Fritte

Recipe courtesy of Mario Batali

Zuppa di Cozze: Mussel Soup

Recipe courtesy of David Rocco

Mussel Toasts: Crostini di Cozze

Recipe courtesy of Mario Batali

Spaghetti with Clams and Mussels: Spaghetti con Vongole e Cozze

Recipe courtesy of Mario Batali

Mussels in a Pepper Broth---Impepata di Cozze

Recipe courtesy of Mario Batali

Pasta with Mussels and Beans: Penne con Cozze e Fagioli

Recipe courtesy of Mario Batali

Mussels with Saffron Butter Broth

Recipe courtesy of Brian Boitano


So Much Pretty Food Here