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.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

Ingredient Note: Literally the dried stigma from Crocus sativus, saffron is the world's most expensive spice. Over 75,000 flowers are required for each pound of saffron. Fortunately, a little goes a long way. It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.
Tip: To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Just before cooking, pull off the fuzzy “beard” from each one (some mussels may not have a beard). Discard any mussels with broken shells or any that do not close when tapped.

Nutrition Facts

357.5 calories; protein 28.7g 57% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 1.9g 8% DV; sugars 4.2g; fat 12.4g 19% DV; saturated fat 2g 10% DV; cholesterol 64mg 21% DV; vitamin a iu 1722.7IU 35% DV; vitamin c 33.2mg 55% DV; folate 127.7mcg 32% DV; calcium 97.3mg 10% DV; iron 9.4mg 53% DV; magnesium 71.2mg 25% DV; potassium 560.5mg 16% DV; sodium 600.3mg 24% DV; thiamin 0.4mg 40% DV.