Yannick Alléno's Saffron and Caviar Mussels Recipe

Fancy some top-notch mussels by Yannick Alléno ? Straight from the menu of the legendary Prunier restaurant on Avenue Victor-Hugo, today we bring you the recipe for saffron and caviar mussels featured in the book Prunier by Alléno, a tribute to gastronomy and caviar. Potential gift idea ? 100%.

The Prunier book from Alleno par Yannick Alleno


Ingredients to shop

For 4 people :

  • 1.6 kg of mussels
  • Olive oil
  • White pepper from the mill
  • 200 g of white wine
  • 15 saffron threads
  • Mussel cooking juice
  • 80 g of Isigny cream
  • 40 g of Baeri caviar

The Recipe 

For the mussels :

Clean the mussels. In a saucepan, sauté them with olive oil. Season with white pepper and saffron threads.

Deglaze with white wine.

Cover with a lid until the mussels open.

Remove them and collect the cooking juice, then strain.

For the saffron sauce :

Reduce the cooking juice by half, add the Isigny cream.

Check the seasoning and add the caviar at the last moment.

Finishing and plating :

Keep only one of the two shells of each mussel and arrange them in a rosette at the bottom of the plate.

Coat with saffron sauce with caviar.


Also, discover Stéphanie Le Quellec's recipe for Gougères and Thomas Chisholm's cult saucing dish recipe.

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