How To Make Mussels with Leeks & Saffron
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Serves:
Ingredients
- 2 lbs of fresh mussels, cleaned and de-bearded
- 2 leeks, trimmed and thinly sliced
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 cup of dry white wine
- 1/2 teaspoon of saffron threads
- 1 cup of fish or vegetable broth
- 2 tablespoons of butter
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions
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In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic, and sauté until softened.
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Add the saffron and stir for a minute to release its fragrance.
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Pour in the white wine and broth, and bring to a simmer.
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Add the mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened.
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Discard any mussels that remain closed.
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Season with salt and pepper to taste.
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Serve the mussels in bowls, garnished with freshly chopped parsley.
Nutrition
- Calories : 210kcal
- Total Fat : 7g
- Saturated Fat : 3g
- Cholesterol : 40mg
- Sodium : 880mg
- Total Carbohydrates : 13g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 19g
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