An elegant dinner made in under 10 minutes — simple steamed mussels and shrimp flavored with garlic, saffron, and white wine.
Few things bring me more joy than seeing someone smile because of a meal I’ve made — especially my husband. When he’s feeling low, seafood is my go-to mood lifter. On a recent grocery run I asked him what he wanted for dinner and could tell he needed something comforting. That’s how this quick Tuscan mussels and shrimp dish came to be.
This recipe is healthy yet indulgent, thanks to a fragrant broth ideal for dipping toasted whole wheat crostini. A small, special addition is saffron: the delicate stigmas of the saffron crocus. Saffron is used often in seafood for its earthy aroma and its vivid golden color (think paella). For this dish, just a few threads steeped in hot water at the start of prep add both flavor and color to the broth.
I taught this recipe in my “Under the Sea” cooking class and it was a hit — the straightforward method highlights the delicious broth and tender seafood. Below is the full recipe and clear instructions so you can make it at home quickly.
Note on mussels: mussels can be dangerous if they are not fresh. Rinse them under cold running water and discard any that remain open (they are likely dead). Scrub shells to remove dirt and remove the “beard” (the fibrous tuft) by tearing or trimming with scissors.
Tuscan Mussels and Shrimp
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- Total Time: 16 minutes
- Yield: 2 people
Description
An elegant dinner made in less than 10 minutes — steamed mussels and shrimp brightened with garlic, saffron, and white wine.
Ingredients
- 1 pound mussels, washed and sorted
- 6 large shrimp, peeled and deveined
- 4 large garlic cloves, minced
- 1 shallot, finely diced
- Juice of 1/2 lemon
- 3 scallions, sliced on the bias
- 2 tablespoons chopped parsley
- 1 cup dry white wine
- 1/2 cup grape or cherry tomatoes, halved
- Pinch red pepper flakes
- 2 tablespoons olive oil
- A few saffron threads steeped in about 1/4 cup hot water (saffron broth)
- 2 pieces crostini, for serving
- Salt and pepper, to taste
Instructions
- In a wide, deep pot, heat the olive oil over medium-high. Add the shrimp and sauté about 2 minutes, until they begin to turn pink.
- Add the shallot, garlic, and red pepper flakes. Cook a couple minutes until fragrant and translucent but not browned.
- Add the mussels, saffron broth, white wine, tomatoes, lemon juice, and scallions. Toss to combine, then cover with a tight-fitting lid and cook untouched for 4 minutes.
- Remove the lid and stir. If the mussels have all opened, transfer everything to a deep serving bowl, sprinkle with parsley, and serve with toasted bread. Discard any mussels that remain closed.
- Dip, slurp, and enjoy.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer or Side, Fish and Seafood
- Cuisine: Italian
