Steamed Mussels with Saffron, Leeks, and Tomato

Name: Steamed Mussels with Saffron, Leeks, and Tomato
Ingredients: 1/4 tsp saffron threads; 1 cup dry white wine; 2 lbs mussels, cleaned; 3 leeks, sliced; 2 tbsp olive oil; 1 tbsp garlic, chopped; Red pepper flakes, to taste; 2 cups tomato sauce; 2 tsp marjoram, chopped; 1/4 cup Italian parsley, chopped; Crostini

Mussels Leeks Tomatoes Steaming Shellfish Spices Main Dish Easy

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Ingredients (11)

1/4 tsp saffron threads
1 cup dry white wine
2 lbs mussels, cleaned
3 leeks, sliced
2 tbsp olive oil
1 tbsp garlic, chopped
Red pepper flakes, to taste
2 cups tomato sauce
2 tsp marjoram, chopped
1/4 cup Italian parsley, chopped
Crostini

Nutritional Information

Calories240
Fat8.31g
Saturated fat1.32g
Trans fat
Carbs17.62g
Fiber2.22g
Sugar4.92g
Protein19.85g
Cholesterol42.34mg
Sodium831.58mg
Nutritional Analysis per serving (6 servings) Powered by

These bold and basic flavors are perfect as a first course with pasta.

from: Field Guide to Herbs & Spices by Aliza Green

Instructions

1Soak 1/4 teaspoon saffron threads in 1 cup dry white wine for 10 minutes, or until the liquid turns bright yellow.
2Clean 2 pounds cultivated mussels, checking to ensure they’re tightly closed.
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.