• 2 tablespoons (1/4 stick) butter
  • 2 large leeks (white and pale green parts only), thinly sliced
  • 4 dozen mussels, scrubbed, debearded
  • 1 cup dry white wine
  • 8 fresh parsley sprigs
  • 10 saffron threads, crushed
  • 1/2 cup whipping cream
  • 2 tablespoons minced fresh parsley


Serve this flavorful saffron-scented dish as either an appetizer or a main course.

Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauti until tender, about 8 minutes.

Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. (divide mussels among 4 bowls; pour sauce over).

8 appetizer servings or 4 main course servings

Bon Appitit
April 1995
Janet Fletcher: Oakland, California

Epicurious Food ) 2000 CondiNet Inc. All rights reserved.

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Submitted 6/13/05.
Submitted By: Meryl