3In a large, heavy soup pot with a lid, sauté 3 sliced, washed leeks in 2 tablespoons olive oil for 2 minutes, or until bright green. Stir in 1 tablespoon chopped garlic and sprinkle with crushed red pepper flakes. Cook 1 minute, or until the aromas are released.
4Add the saffron-infused wine, the mussels, and 2 cups purchased or homemade tomato sauce. Cover tightly and steam, shaking frequently, until the mussels open, about 5 minutes. Discard any mussels that don’t open, sprinkle in 2 teaspoons chopped marjoram and 1/4 cup chopped Italian parsley, and shake to combine. Serve in heated bowls and top with crostini.
Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a great option for those looking for sustainable seafood choices.