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Sous Vide Mussels with Saffron Garlic Sauce Recipe

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This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

What's not to love about the humble mussel? They're inexpensive, delicious, sustainable, and widely available! While they are easy to cook with traditional methods, cooking them sous vide ensures that they won't be overcooked and rubbery. We also love them because they're blank canvases for a wide variety of flavors. Take the base recipe below and go to town with your own creative flavors!

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Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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Sous Vide Mussels with Saffron Garlic Sauce Recipe

  • Published: February 23, 2023
  • By Mike La Charite, CEO, International Sous Vide Association
  • Prep Time: 15 minutes
  • Total Time: 75 minutes
  • Cooks: 183°F (83.69°C) for 1 hour
  • Serves: 2 - 3

Ingredients for Sous Vide Mussels with Saffron Garlic Sauce

  • For the Mussels

  • 1 lb fresh mussels, cleaned and de-bearded
  • To Finish
  • 1 cup dry white wine or hard cider
  • 4 cloves garlic, minced
  • 1 shallot, sliced thin
  • 1 small red bell pepper, minced
  • Small pinch of saffron
  • 2 sprigs thyme
  • 1 bay leaf
  • 2 tablespoons cold butter
  • Zest from 1 lemon
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Cooking Instructions for Sous Vide Mussels with Saffron Garlic Sauce

For the Mussels

Preheat sous vide bath to 183°F / 83.89°C.

Clean and de-beard all mussels. Discard any that are open and won't close after tapping a few times.

Place the mussels in a vacuum bag and seal. Cook for 1 hour

To Finish

When the mussels are 3 - 5 minutes from finishing, heat a pan over medium heat with a drizzle of oil.

Add the shallots and bell pepper and sweat until they are translucent (not browned).

Add the garlic and sauté for 30 - 60 seconds.

Meanwhile, remove the mussels from the oven and strain, reserving the juice.

Add wine, mussel juices, thyme, bay leaf and saffron. Turn the heat to medium high, and allow to cook for 4 - 5 minutes until reduced

Remove from the heat and stir in the cold butter, stirred or whisking continuously to form an emulsion.

Season to taste and add the lemon Zest. Add the mussels back to the pot, stir to combine and serve with a nice crusty bread (like ciabatta!) for dipping.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: ISVA Sous Vide Recipe Collection, Mussels, Sous Vide Recipes, Sous Vide Seafood

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