Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 25 minutes
Cooking time: 30 minutes
Totaltime: 55 minutes


  • 2 tablespoons butter
    2 large leeks, washed and thinly sliced
    4 dozens mussels, scrubbed, debearded
    1 cup dry white wine
    8 parsley sprigs
    10 saffron threads, crushed
    1/2 cup whipping cream
    2 tablespoons fresh parsley, minced


  • Melt butter in large heavy deep skillet. Add leeks and saute until tender.
    Combine mussels, wine and parsley sprigs in Dutch oven. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
    Strain mussel juice into skillet containing leeks. Add saffron and cream; boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
    Add mussels and any remaining juices to skillet. Stir and heat through.
Have you tried the recipe?

Mussels with leeks saffron and cream

Add Comment

* Required information
What is the day after Friday?

Comments (0)

No comments yet. Be the first!