Mussels with leeks, white wine and saffron
3
Points®
Total Time
28 min
Prep
10 min
Cook
18 min
Serves
4
Difficulty
Easy
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 flavor 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.
Ingredients
Olive oil
2 tsp
Uncooked leeks
2 large, white & light-green parts only, halved lengthwise
Garlic
3 clove(s), minced
White wine
1 cup(s), dry variety
Chicken broth
½ cup(s)
Tomato
2 medium, chopped
Saffron
½ tsp, threads, crumbled
Cayenne pepper
⅛ tsp, or to taste
Uncooked mussels in shells
3 pound(s), scrubbed and debearded
Silken tofu
½ cup(s)
Table salt
⅛ tsp, or to taste
Fresh parsley
1 Tbsp, chopped