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

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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

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

from: Field Guide to Herbs & Spices by Aliza Green

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Field Guide to Herbs & Spices

by Aliza Green

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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.

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