Mussel Recipes // Appetizers & Snacks // Mussels with Leeks and Saffron
Cooking Time
Cooking Time:
15 min
  • Gluten Free
  • Lactose Free
  • Healthy
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Mussels with Leeks and Saffron


2 lb (1 kg) PEI mussels
1 Tbsp (15 mL) olive oil
3 leeks, (2 cups/ 500 mL) white and pale green parts only, finely sliced and rinsed
1 small fennel bulb, (2 cups/ 500 mL) outer layer removed and finely sliced, fronds reserved
2 cloves garlic, peeled and chopped
1/2 tsp (2.5 mL) sea salt and a few grinds black pepper
1/2 tsp (2.5 mL) saffron
1 tsp (5 mL) fresh thyme leaves
1/2 cup (125 mL) vermouth or pernod


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Heat olive oil in a large pan over medium heat.
  3. Add leeks, fennel and garlic and sauté until everything softens, 3-5 minutes.
  4. Add salt and pepper. Make a space in the middle of the pan and add saffron and thyme and stir to heat through.
  5. Turn up the heat and add wine (or pernod) and PEI mussels.
  6. Cover and steam the mussels until shells open, 3-5 minutes. Stir well to coat and serve with fennel fronds.