It looks like your browser does not have JavaScript enabled. Please turn on JavaScript and try again.
About Us
Our History
Vision, Mission, Goals
Volunteer
Directions
Contact Us
Book this Space
Research
Core Research Areas
Our Studies
Research Connections
Research Opportunities
Clinics & Programs
Survivorship Clinics
ELLICSR Kitchen
Classes & Events
Calendar
Classes
Events
Connect with ELLICSR
ELLICSR Blog
ELLICSR Newsletter
Survivorship Clinics
Fatigue Clinic
Function & Mobility Clinic
Lymphedema Clinic
Neurocognitive Clinic
ELLICSR Kitchen
Currently selected
Recipes by Meal Type
Recipes by Side Effects
Past Guests
Saffron Pumped Mussels
Home
Clinics & Programs
ELLICSR Kitchen
Saffron Pumped Mussels
Page Content
Skill Level
Easy
Preparation Time
15 minutes
Total Time
25 minutes
Servings
4
Cost Per Serving
$2.13
Share this Recipe
Print
Ingredients
Recipe Ingredients
1 lb (about 500 g)
Mussels, washed and scrubbed (discard any open mussels)
2 cloves
Garlic
1/2 cup
Shallots or Onion, small dice
1 tbsp
Capers
1 cup
Tomatoes, medium dice
2 tbsp each
Fresh Parsley and Basil, roughly chopped
1 cup
Saffron Tea (1/2 tsp saffron threads and 1 cup simmering water)
2 tbsp
Freshly Squeezed Orange Juice
1 tsp
Orange Zest
1 tbsp
Olive Oil
To taste
Sea Salt and Ground Black Pepper
4 slices
Crusty Whole Grain Bread, toasted
Directions
Cooking Directions
Add olive oil to a large sauce pot over medium heat. Add onions and garlic. Cook for about 5 minutes until soft.
Add all remaining ingredients except for the parsley and basil. Bring to a boil, reduce heat to low and place lid on pot.
Cook for 5 minutes, remove lid and add parsley and basil.
Serve with toasted, crusty bread.
Nutrition
Image Two
PDF link to nutrition facts table for saffron pumped mussels
Nutrition Facts
Mussels are an excellent source of iron. The type of iron found in foods that come from animals is called heme iron, and is better absorbed by the body than non-heme iron, the type found in vegetables and whole grains.
Men and women over 50 need 8 mg of iron each day, and women ages 19-50 need 18 mg per day. Ask your doctor if you need extra iron from supplements, because it’s possible to get too much.
2 ½ ounces of mussels (4 medium-sized mussels) provides 5 mg of iron, nearly twice as much as beef and almost as much as liver. Although liver is a less popular food choice, it is one of the highest food sources of iron.
Consuming some heme iron can help your body absorb more non-heme iron.