Leeks
ESSENTIAL ELEMENTS IN FALL COOKING
As the days shorten and evenings grow chilly, we begin to shift our culinary thoughts away from summer’s “straight from the garden” dishes toward fall’s hearty so...
I first had this dish in the Mediterranean village of Cassis, at a small restaurant that offered a multitude of different “all-you-can-eat” mussel dishes. Instead of using saffron, however, which is more classic, the restaurant used turmeric, also known as “poor man’s saffron.” The turmeric gives a glorious golden hue to the creamy sauce and is a worthy and interesting substitute for saffron.
Ingredients
SERVINGS: 4 Serving(s)
- 4 pounds mussels, rinsed
- 4 ounces heavy cream
- ¼ teaspoon saffron threads or ½ teaspoon ground turmeric
- 4 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 3 large leeks, whites only, finely chopped, about 6 cups
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ½ cup dry white wine
Preparation
Pick over the mussels, discarding any that are cracked, broken or that do not close when splashed with water. Cover with a damp cloth and refrigerate until ready to use.
Pour the cream into a measuring cup and add either the saffron or the turmeric.
In a heavy-bottomed pot, preferably deep and wide, over medium-high heat, warm the butter and olive oil. When it is hot, add the leeks and garlic and sauté for 2 to 3 minutes. Sprinkle with the salt and stir. Reduce the heat to medium and continue to cook, stirring often, until the leeks have become very soft, 30 to 40 minutes. Do not brown.
Increase the heat to high and add the white wine. Cook 2 to 3 minutes, then add the mussels. Cover and reduce the heat to medium. Cook until all the mussels have opened, 10 to 12 minutes. Do not overcook.
Once the mussels have opened, pour in the cream and gently turn the leeks, mussels and cream mixture. Simmer another 1 to 2 minutes only, to allow the flavors to blend.
Ladle into 4 individual bowls and serve immediately.
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