Zinc-rich mussels mingle with saffron, a delicious mood booster, in a luscious broth with coconut milk and ginger, creating a rich, warm dish that’s perfect for sharing. A final dash of orange zest provides the finishing touch of bright, zingy flavour.
Selecting saffron
Choose saffron threads with a deep red colour and a few yellow or orange tips.
This recipe was originally published in the February 2026 issue of alive magazine.
Mussels with Saffron, Coconut Milk, and Orange Zest
Ingredients
- 1/8 tsp (0.5 mL) saffron
- 1/2 cup (125 mL) boiling water
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 cup (250 mL) finely diced onion
- 2 tsp (10 mL) finely chopped gingerroot
- 2 tsp (10 mL) finely chopped garlic
- 1/4 cup (60 mL) apple cider vinegar
- 13.5 oz (398 mL) can coconut milk
- 1 tsp (5 mL) sweet smoked paprika
- 1 1/2 lbs (750 g) live mussels, scrubbed and de-bearded
- 3 tsp (15 mL) orange zest
- 1/4 cup (60 mL) chopped fresh cilantro
Directions
01
Steep saffron in boiling water for 7 to 10 minutes while preparing remainder of ingredients.
02
In large, wide saucepan, heat olive oil over medium and sauté onion, ginger, and garlic for about 5 minutes, or until soft. Add in vinegar, steeped saffron, coconut milk, and paprika. Bring to a boil, then reduce to a bubbling simmer and add mussels; cover. Steam for 3 to 5 minutes, or until mussels open. Add orange zest, stir through, and ladle contents into a serving bowl. Sprinkle with cilantro and devour.
