Mussels with Leek and Saffron

Food Picture: 


  • 2 kg black mussels
  • 1 leek, white part only
  • 40g butter
  • 180ml (3/4 cup) dry white wine
  • Good pinch saffron threads
  • 1 Tbs boiling water
  • 1/2 tsp fresh thyme leaves
  • 80ml (1/3 cup) cream
  • 2 Tbs chopped flat leaf parsley
  • Cracked black pepper

Preparation method

Clean mussels by removing fibrous beard and discard any opened shells.
Cut leek in half and slice thinly. Heat butter in a large heavy based saucepan over a medium heat and lightly saute leek for 2-3 minutes or until softened, do not brown.
Add mussels and white wine. Combine saffron and water to dissolve then add to the mussels with thyme. Cover saucepan with a lid and allow mussels to steam open for approximately 15 minutes. Remove lid and turn/stir mussels twice during cooking.
When mussels have opened, add cream and parsley and season with pepper.
To serve, place into bowls with cream and saffron liquid. Accompany with crusty wood fired bread to dip into the mussel liquid.
Thanks to for this delicious recipe!