Photo of Mussels with Leeks, White Wine, and Saffron by WW

Mussels with Leeks, White Wine, and Saffron

Points® value
Total Time
28 min
10 min
18 min
Blending silken tofu imparts such a creaminess and richness to the mussel broth, and also gives the bonus of adding protein. Saffron is another luxurious aspect to this effortless sauce; you can omit it if you don't have any around, but we highly recommend that you splurge and give it a try. Cooked-down leeks and tomatoes provide texture and flavour to the pan juices and make the mussels taste a lot more hearty. Taking that extra step in blending the sauce and tofu together really elevates this recipe from typical weeknight to wow-worthy.


Olive oil

2 tsp(s)

Uncooked leek

2 large, white & light-green parts only, halved lengthwise


3 clove(s), large, minced

White wine

1 cup(s), dry

Chicken broth

½ cup(s)


2 medium, chopped


½ tsp(s), threads, crumbled

Cayenne pepper

tsp(s), or to taste

Uncooked shelled mussels

3 pound(s), scrubbed and debearded

Silken tofu

½ cup(s)

Table salt

tsp(s), or to taste

Fresh parsley

1 tbsp(s), chopped


  1. Heat oil in large Dutch oven over medium-low heat. Add leeks and cook, stirring occasionally, until softened, about 6 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  2. Stir in wine, broth, tomato, saffron, and cayenne; bring to boil. Add mussels, cover, and cook until mussels open, about 4 minutes. Discard any mussels that do not open. Transfer mussels with slotted spoon to large bowl; cover with foil to keep hot.
  3. Return Dutch oven to medium heat and simmer until mixture is slightly thickened, about 6 minutes. Pour ½ cup pan juices into blender. Add tofu and salt and puree. Return mixture to Dutch oven and bring to boil.
  4. Divide mussels among 4 bowls. Pour pan juices over mussels, dividing evenly. Sprinkle with parsley.
  5. Serving size: about 24 mussels with pan juices