A flavoursome winter dish with a Mediterranean flair:
Fresh mussels, cooked in a velvety saffron white wine sauce, served with crispy toasted baguette – a sophisticated but easy to prepare dish that is perfect for late winter. The combination of sea flavours, fine acidity & creamy saffron notes offers a wonderful balance of freshness & depth.
➡ But which wine goes best with it? In this article, you’ll find out why a Muscadet, Grüner Veltliner or an elegant Chardonnay are particularly suitable for this dish. 🍷🦪
🍷 Perfect wine pairing with mussels in a saffron and white wine sauce
Why are mussels with saffron and white wine sauce a particular challenge for wine pairing?
Mussels bring salty, iodine flavours, while the sauce has a creamy texture & fine acidity from the white wine. The saffron adds a slightly spicy & elegant note that harmonises well with aromatic white wines.
➡ The perfect wine must have enough freshness to emphasise the sea flavours, but also enough structure to balance the saffron sauce.
1st Muscadet (Loire, France)
✔ Warum passt es perfekt?
- Light minerality & high acidity balance out the creamy sauce
- Delicate saltiness & fine freshness underline the marine flavours
- Elegant citrus notes harmonise with the saffron
➡ Tip: A Muscadet Sèvre et Maine sur Lie brings additional complexity to the pairing.
2nd Grüner Veltliner (Wachau, Austria)
✔ Why does Grüner Veltliner work so well?
- Light peppery notes & fine herbal spice go well with the saffron sauce
- Good acidity & mineral freshness complement the mussels perfectly
- Medium body ensures balance with the creamy sauce
➡ Tip: A Grüner Veltliner Smaragd from the Wachau offers more depth.
3. chardonnay (Burgundy or California)
✔ Why is Chardonnay an elegant alternative?
- Gentle butteriness & light woody notes harmonise with the creamy sauce
- Mild acidity & fine fruit provide a soft, elegant accompaniment
- Elegant structure matches the sophistication of the saffron
➡ Tip: A Meursault (Burgundy) or a Californian Chardonnay with a subtle woody flavour is a perfect choice.
Miesmuscheln in Safran-Weißweinsauce mit geröstetem Baguette
Kochutensilien
- 1 Großer Topf für die Muscheln
- 1 Pfanne für das Baguette
- 1 Schneidebrett & Messer
- 1 Schöpfkelle
Zutaten
Für die Muscheln:
- 1 kg frische Miesmuscheln
- 2 EL Olivenöl
- 2 Schalotten (fein gewürfelt)
- 2 Knoblauchzehen (gehackt)
- 200 ml trockener Weißwein (z. B. Muscadet oder Grüner Veltliner)
- 200 ml Sahne
- 1 TL Safranfäden
- 1 TL Butter
- 1 TL Zitronensaft
- Salz & Pfeffer
Für das Baguette:
- 1 kleines Baguette
- 1 EL Olivenöl
- 1 Knoblauchzehe (zum Einreiben)
Zubereitung
- Muscheln vorbereiten:Muscheln unter kaltem Wasser abspülen & offene Exemplare aussortieren.
- Muscheln kochen:Schalotten & Knoblauch in Olivenöl anschwitzen, mit Weißwein ablöschen.Muscheln hinzufügen, abdecken & 5 Min. garen, bis sie sich öffnen.
- Sauce zubereiten:Muscheln entnehmen, Sahne & Safran in den Sud geben.Butter & Zitronensaft hinzufügen, kurz reduzieren.
- Baguette rösten:In Scheiben schneiden, mit Olivenöl bepinseln & goldbraun anrösten.Mit Knoblauch einreiben.
- Servieren:Muscheln mit Safransauce übergießen & mit Baguette genießen.
