Featured Recipe: Saffron Coconut Broth


Saffron Coconut Broth with Prince Edward mussels, Thai Basil, Octopus, confit tomato, snap peas and fresh ahi

  • 1 can coconut milk
  • 4 oz chicken stock
  • 2 kefir lime leafs
  • 1 tablespoon chopped ginger
  • 1 oz small diced shallot
  • 1 clove fresh chopped galic
  • 2 oz brown sugar
  • .5 gram Saffron

Saffron, the worlds most valuable spice. A flower or part of...how did this come to be, how did a flower or simply three tiny pieces of the flower, the style, become to be saffron. Today we create a dish to explore saffrons wonder flavor and color properties while pairing will some very classical and not so classical ingredients. We hope you enjoy.

Procedure: Sweat garlic, shallot and ginger in a small pot until aromatic and slightly tender. Deglaze with chicken stock and bring to a boil. Using mortar and pestle slightly grind Saffron to break down and help release color and flavor properties. Add saffron to boiling liquid and let steep. Once well steeped add coconut milk and bring just up to a simmer adding Kefir lime leafs and sugar. Reserve for using in your favorite clam or mussel dish and enjoy.


4 comments


  • Syliva Myers

    (Saturday, 22 October 2016 22:13)
    Your saffron is top notch. I cannot say how much I love this product and look forward to purchasing more.


  • Shannon Clarke

    (Monday, 12 September 2016 01:28)
    We absolute love your saffron and the quality of this product. My husband and I consider ourselves foodies being from the San Francisco area and this the very best Saffron we have ever come across at an amazing price.


  • Benjamin Farmer

    (Wednesday, 31 August 2016 13:42)
    Thank you so much for the saffron we recently purchased. After spending a few summer months in Spain we have grown to really love saffron and all of its wonderful uses. The price and quality is the best we have come to find. Your saffron is amazing. Just thought we would let you know. Thank you,
    Ben, Chicago Il


  • Lucy Williams

    (Monday, 22 August 2016 02:08)
    This dish looks so good. We will definitely try something similar with the saffron we purchased. Thank you so much.
    Lucy Williams, Kansas City Mo


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