Mussels with Saffron & Leeks
Makes 4 servings

Mussels are an excellent fast, healthy dinner. Look for them on ice in
mesh
bags at your fish counter; the individual mollusks should be mostly
closed,
or they should close when tapped.

The only other thing you need with this aromatic dinner? A couple of
crunchy
rolls that just might happen to fall into the sauce.

2 tablespoons extra-virgin olive oil
1 large onion, finely diced
1 bunch leeks, white and pale green parts only, sliced and washed
4 cloves garlic, crushed and peeled
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup white wine
1/4 cup bottled clam juice
1/2 teaspoon saffron
3 pounds mussels, cleaned
1/2 cup coarsely chopped fresh parsley

Heat oil in a Dutch oven over medium-high heat. Add onion, leeks, garlic,
salt and pepper and cook, stirring often, until the onion and leeks are
softened and just starting to brown, 4 to 6 minutes. Add wine, clam juice
and saffron, increase heat to high and bring to a boil. Stir in mussels.
Reduce heat to a simmer. Cover and steam until all the mussels have
opened,
4 to 5 minutes. (Discard any unopened mussels.) Stir in parsley.

Steamed Mussels

Prep: 20 min; Cook: 10 min

Makes 4 servings



4 pounds mussels in shells

1/2 cup boiling water

Margarine or butter, melted, if desired



1. Discard any broken-shell or open (dead) mus-

sels. Scrub remaining mussels in cold water, removing

any barnacles with a dull paring knife. Remove beards



2. Place mussels in large container. Cover with cool

water. Agitate water with hand, then drain and dis-

card water. Repeat several times until water runs clear;

drain



3. Place half of the mussels in steamer with boil-

ing water Cover and steam 3 to 5 minutes, removing

mussels as they open. Discard any unopened mussels.

Repeat with remaining mussels



4. Serve hot in shells with margarine



*If steamer is not available, place mussels in 6-quart Dutch oven



Add 1 inch boiling water, cover tightly