These bold and basic flavors are perfect as a first course with pasta.| from: Field Guide to Herbs & Spices , by Aliza Green
- 1Soak 1/4 teaspoon saffron threads in 1 cup dry white wine for 10 minutes, or until the liquid turns bright yellow.
- 2Clean 2 pounds cultivated mussels, checking to ensure they’re tightly closed.
- 3In a large, heavy soup pot with a lid, sauté 3 sliced, washed leeks in 2 tablespoons olive oil for 2 minutes, or until bright green. Stir in 1 tablespoon chopped garlic and sprinkle with crushed red pepper flakes. Cook 1 minute, or until the aromas are released.
- 4Add the saffron-infused wine, the mussels, and 2 cups purchased or homemade tomato sauce. Cover tightly and steam, shaking frequently, until the mussels open, about 5 minutes. Discard any mussels that don’t open, sprinkle in 2 teaspoons chopped marjoram and 1/4 cup chopped Italian parsley, and shake to combine. Serve in heated bowls and top with crostini.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.