Valencian-Style Steamed Clóchina Mussels with Saffron and White Wine

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Clóchinas are the small, sweet Mediterranean mussels harvested along the Valencian coast, prized for their tender flesh and briny depth. This rustic tapa lets the mussels shine with a saffron-tinged white wine broth, plenty of garlic, and a final scatter of fresh parsley. Serve with crusty bread to soak up every drop of the golden cooking liquid.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 15 gCarbs
• 1 gFiber
• 2 gSugar
• 40 gProtein
• 720 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 9.5 mgIron
• 18 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the mussels and broth

• 4 lb clóchinas or small mussels, scrubbed and debearded
• 1/3 cup dry white wine, preferably a Spanish blanco
• 2 tbsp warm water
• 1/4 tsp saffron threads
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1/2 tsp sweet smoked paprika (pimentón dulce)
• 1 small bay leaf
• 1/4 tsp red pepper flakes
• Fine sea salt and freshly ground black pepper, to taste

For serving

• 1 small bunch fresh flat-leaf parsley, finely chopped
• 1 lemon, cut into wedges
• Crusty rustic bread, for serving

Directions

1. In a small bowl, bloom the saffron threads in 2 tablespoons of warm water and set aside for 10 minutes so the color releases fully.
2. Heat the olive oil in a wide, heavy pot or deep skillet over medium heat. Add the diced onion and a pinch of salt and cook gently for 6 to 7 minutes until softened and translucent, taking care not to brown it.
3. Stir in the sliced garlic, smoked paprika, red pepper flakes, and bay leaf. Cook for 1 minute until fragrant, then pour in the white wine and the bloomed saffron with its water. Bring to a lively simmer and reduce by about one-third, around 2 minutes.
4. Add the cleaned mussels to the pot in an even layer, cover tightly, and steam over medium-high heat for 4 to 6 minutes, shaking the pot once, until all the shells have opened. Discard any mussels that remain tightly closed.
5. Remove the lid, fish out and discard the bay leaf, and taste the broth for seasoning. Adjust with salt and pepper, then shower the mussels generously with the chopped parsley.
6. Divide the mussels and broth among four shallow bowls, garnish each with a lemon wedge, and serve immediately with thick slices of crusty bread for mopping up the saffron-scented liquid.

Cook’s Notes

• True clóchinas are tiny, sweet Mediterranean mussels; if unavailable, choose the smallest mussels you can find and ask your fishmonger for those harvested locally that day.
• Scrub each shell under cold running water and pull away the fibrous beard. Tap any open mussel on the counter; if it does not close, discard it before cooking.
• Bloom the saffron in warm water well ahead of time so its golden hue and floral aroma fully infuse the broth.
• Avoid overcooking; as soon as the shells pop open the mussels are ready. Leaving them on the heat toughens the meat.
• Reserve extra broth for spooning over rice or dipping bread the next day; the saffron flavor deepens overnight in the refrigerator.

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