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Spanish Style Mussels in Sailor Sauce

Spanish Style Mussels in Sailor's Sauce

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This Spanish-style steamed mussels recipe features the flavors of saffron and jalapeno. 
Course Appetizer, Main Course
Cuisine Spanish
Dish Type tapas
Diet and Health Healthy
Ingredient mussels
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 2 servings, or 4 as a tapas dish
Author Diane Brown


  • 2 tbsp extra-virgin olive oil
  • 1/2 small onion chopped
  • 1 garlic clove minced
  • 1/2 jalapeno ribs and seeds removed, minced
  • 1 tomato-peeled seeded and coarsely chopped
  • 1/2 tsp dried oregano lightly crumbled
  • small pinch of saffron lightly crumbled
  • 1 tsp all-purpose flour
  • 1/2 cup dry white wine
  • 1 lb mussels scrubbed and debearded
  • 1/2 cup bottled clam juice
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tbsp fresh lemon juice
  • Crusty country bread for serving


  • In a large, heavy stockpot, heat the olive oil. 
  • Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes. 
  • Add the tomato, oregano and saffron and cook for 1 minute, stirring. 
  • Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute. 
  • Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open. 
  • Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.