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Mussel Cream with Saffron and Ragout


By Verónica Toro

Translated by Nyima Bieber


Claudio Hotter, Executive Chef of Grand Velas Riviera Nayarit, shares this unique recipe to delight your palate.


Buen provecho!


Mussel Cream with Saffron and Ragout


-Live mussels                         1.5 kg

-Saffron                                  20 g

-Chopped white onion        80 g

-Minced garlic                       20 g

-Chopped carrots                 60 g

-Fish fumé                              600 ml

-Heavy cream                        2 L

-Chopped green onions      10 g

-White wine                          220 ml

-Salt and pepper to taste

-Olive oil




Wash and disinfect all ingredients. Preheat a pan with olive oil, add the mussels and cover. Cook on high heat for several minutes before adding the white wine, salt and pepper. Allow the vapor from the wine to open the mussels. Turn off the heat and clean and debeard the mussels.


In another pan sauté the onion, garlic and carrot. Add ¾ of the cleaned mussels. Add the saffron threads and season with salt and pepper. Add the fish fume and allow the mixture to reduce for 10 to 12 minutes. Add the cream, allow to simmer and then blend.


For the ragout, sauté the rest of the mussels in 120 ml of the blended mussel cream. Add the chopped spring onions and allow the mixture to reduce.
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