(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

SEAFOOD RECIPESOTHER Seafood & CombinationsMUSSELS Recipes >>>>> >  Mussels with Saffron & Leeks



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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.
EatingWell Healthy in a Hurry Cookbook

Total time: 45 minutes
Makes 4 servings

• 2 tablespoons 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
• 3 pounds  mussels, cleaned (see Tip)
• 1/2 cup coarsely chopped fresh parsley

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.

Kitchen tip: To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Just before cooking, pull off the fuzzy "beard" from each one (some mussels may not have a beard). Discard any mussels with broken shells or any that do not close when  tapped.

Per Serving: 350 calories; 12 g fat (2 g sat, 7 g mono); 64 mg cholesterol; 21 g carbohydrate; 29 g protein; 2 g fiber; 652 mg sodium.
Nutrition Bonus: Selenium (147% daily value). Iron (50% dv). Vitamin C (50% dv), Folate (32% dv). Zinc (22% dv), Vitamin A (20% dv).


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages