clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tuscan Mussels and Shrimp. Girl and the Kitchen-

Tuscan Mussels and Shrimp

  • Total Time: 16 minutes
  • Yield: 2 people 1x


 An elegant dinner that is made in less than 10 minutes has never tasted this good! An incredibly simple steamed mussels and shrimp recipe full of garlic, saffron and white wine.


  • 1 Pound of Mussels (Washed and Sorted)
  • 6 Large Shrimp; Shells and Veins Removed
  • 4 Large Garlic Cloves; Minced
  • 1 Shallot Diced Finely
  • Juice of Half a Lemon
  • 3 Scallions Sliced on the Bias
  • 2 Tablespoons Chopped Parsley
  • 1 Cup of Wine
  • 1/2 Cup Grape or Cherry Tomatoes (cut in half)
  • 1 Pinch Red Pepper Flakes
  • 2 Tablespoons Olive Oil
  • A few petals of saffron steaped in about a 1/4 cup of hot water (this is your saffron broth)
  • 2 Pieces crostini
  • Salt and Pepper to Taste


  1. In a wide and deep pot add olive oil and shrimp and allow to sautee for 2 minutes.
  2. Add shallots, garlic and red pepper flakes. Allow to sweat for a couple of minutes until fragrant and transparent, but not brown.
  3. Add in mussels, saffron broth, white wine, tomatoes, lemon juice and scallions; toss everything to combine. Cover with tight fitting lid and allow to cook for 4 minutes untouched.
  4. Remove lid and move everything around, if all the mussels are opened, poor into a deep bowl, sprinkle with parsley and serve with toasted bread! ***If there are some mussels that have not opened discard of them.***
  5. Dip, slurp and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Category: Appetizer or Side, Fish and Seafood
  • Cuisine: Italian
%d bloggers like this: