Mussels with Saffron & Leeks

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Mussels with Saffron & Leeks

Mussels with Saffron & Leeks

Mussels are an excellent fast, healthy dinner. Look for them on ice in mesh bags at your fish counter; the individual mollusks should be mostly closed, or they should close when tapped. The only other thing you need with this aromatic dinner? A couple of crunchy rolls that just might happen to fall into the sauce.

Serves 4

Prep Time 40 min

Total Time 45 min.

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

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.


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