Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 large onion, finely diced
• 1 bunch leeks, white and pale green parts only, sliced and washed
• 4 cloves garlic, crushed and peeled
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup white wine
• 1/4 cup bottled clam juice
• 1/2 teaspoon saffron, (see Ingredient note)
• 3 pounds mussels, cleaned (see Tip)
• 1/2 cup coarsely chopped fresh parsley

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Cooking Directions

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion, leeks, garlic, salt and pepper and cook, stirring often, until the onion and leeks are softened and just starting to brown, 4 to 6 minutes. Add wine, clam juice and saffron, increase heat to high and bring to a boil. Stir in mussels. Reduce heat to a simmer. Cover and steam until all the mussels have opened, 4 to 5 minutes. (Discard any unopened mussels.) Stir in parsley.