Steamed Mussels with Saffron, Leeks, and Tomato Recipe

• 1/4 tsp saffron threads
• 1 cup dry white wine
• 2 lbs mussels, cleaned
• 3 leeks, sliced
• 2 tbsp olive oil
• 1 tbsp garlic, chopped
• Red pepper flakes, to taste
• 2 cups tomato sauce
• 2 tsp marjoram, chopped
• 1/4 cup Italian parsley, chopped
• Crostini

1. Soak 1/4 teaspoon saffron threads in 1 cup dry white wine for 10 minutes, or until the liquid turns bright yellow.
2. Clean 2 pounds cultivated mussels, checking to ensure theyre tightly closed.
3. In a large, heavy soup pot with a lid, saute 3 sliced, washed leeks in 2 tablespoons olive oil for 2 minutes, or until bright green.
4. Stir in 1 tablespoon chopped garlic and sprinkle with crushed red pepper flakes.
5. Cook 1 minute, or until the aromas are released.
6. Add the saffron-infused wine, the mussels, and 2 cups purchased or homemade tomato sauce.
7. Cover tightly and steam, shaking frequently, until the mussels open, about 5 minutes.
8. Discard any mussels that dont open, sprinkle in 2 teaspoons chopped marjoram and 1/4 cup chopped Italian parsley, and shake to combine.
9. Serve in heated bowls and top with crostini.

threads, white wine, mussels, leeks, olive oil, garlic, red pepper, tomato sauce, marjoram, italian parsley, crostini

Taken from www.chowhound.com/recipes/steamed-mussels-with-saffron-leeks-and-tomato-10535 (may not work)