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Mussels with Leeks & Saffron Recipe

Mussels with Leeks & Saffron Recipe

Photos of Mussels with Leeks & Saffron Recipe

How To Make Mussels with Leeks & Saffron

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Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 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


  1. In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic, and sauté until softened.

  2. Add the saffron and stir for a minute to release its fragrance.

  3. Pour in the white wine and broth, and bring to a simmer.

  4. Add the mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened.

  5. Discard any mussels that remain closed.

  6. Season with salt and pepper to taste.

  7. Serve the mussels in bowls, garnished with freshly chopped parsley.


  • 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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