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), edible portion, scrubbed and debearded
Silken tofu
½ cup(s)
Table salt
⅛ tsp, or to taste
Fresh parsley
1 Tbsp, chopped
Instructions
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
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