Live Naturally Magazine
Export date: Fri Jul 30 12:46:07 2021 / +0000 GMT

Mussels with Saffron



Mussels with Saffron

This recipe is particularly aromatic and colorful, based on fresh mussels and Mediterranean flavors.

  • 2 pounds mussels
  • 3 tablespoons extra virgin olive oil
  • 1 cup white wine
  • 2 leeks
  • 1 ¾ ounces onion
  • 3 ½ ounces canned tomatoes
  • 1 package saffron
  • 1 pinch bay leaves
  • 1 pinch thyme
  • 1 handful parsley
  1. In a casserole containing the oil, put the chopped mixture of onion and leeks; leave to become golden and pour in the wine.

  2. Add the tomato, saffron, thyme, bay leaf and a pinch of salt. Leave to simmer over moderate heat, until the wine has half evaporated.

  3. Add the mussels, leave to gain flavor for some seconds and transfer the preparation to a concave serving plate to cool. Leave to rest in a cold place, sprinkle with a handful of chopped parsley and serve.

If you prefer, you can remove the mussels from their shells before adding them to the casserole, and serve them shelled.