Cozze allo
Zafferano
Mussels in saffron, leek & white wine broth
Mussels steam in a golden saffron broth with softened leeks, white wine, lemon and herbs, with bread for the juices.
Mussels, leeks & golden saffron brothMussels in a golden broth,
bread for the last spoonful.
Cozze allo zafferano combines mussels with saffron, whose color and aroma carry through the wine broth. Leeks soften in olive oil before the shellfish go into the pot. Lemon and herbs brighten the liquid, which is as much a reason to order the dish as the mussels themselves.
Mussels take well to different broths in coastal Italian cooking, and saffron gives this version a distinctive golden color. The home recipe keeps the leek, wine, lemon and herb combination, with no cream. It makes a shared starter or two light mains, served in deep bowls with bread and somewhere to put the empty shells.
Explore by food: Fish & seafood
At the table: Antipasti · Secondi.
Let’s make cozze allo zafferano.
Four starters or two light mains. Start with live mussels and a wide lidded pot large enough for the shells to open.
Four starter bowls or two light mains; 1 kg mussels weighed in their shells.
What you’ll need
- 1 kglive mussels
- 30 mlextra-virgin olive oil
- 150 gtrimmed leek, white and pale green parts, washed and thinly sliced
- 300 mldry white wine, divided
- 0.1 gsaffron threads, a generous pinch
- 45 mllemon juice
- 1bay leaf
- 6parsley sprigs
- 3thyme sprigs
- to tastefine salt and black pepper
- 160 gcountry bread, sliced
The saffron blooms while the leek softens within the 25-minute cooking allowance. Wash leeks thoroughly between the layers. Cooking time assumes a wide pot; if it is crowded, steam in two batches and allow more time.
How to make it
- 01
Clean and check
Scrub mussels under cold running water and pull away the beards. Discard broken shells and any open mussels before cooking. Wash hands and clean the sink and utensils afterward.
- 02
Bloom saffron and soften leek
Warm 60 ml wine in a small saucepan until steaming, take off heat and add saffron. Leave for 5 minutes. Meanwhile heat oil in the mussel pot and soften leek over medium-low heat for 6–7 minutes without browning.
- 03
Simmer the broth
Pour remaining 240 ml wine and lemon juice into the leeks. Add bay, parsley and thyme, then the saffron wine. Bring to a vigorous simmer and cook for 4 minutes. Lift out the herb sprigs and bay.
- 04
Steam fully
Add mussels to the steaming pot and cover. Cook for 7–9 minutes, shaking the pot carefully once or twice, until shells are fully open and the mussels are cooked through. Discard any that stay closed.
- 05
Season and serve
Taste the broth before adding salt; the mussels release salty liquid. Add pepper, divide mussels and broth among deep bowls and serve immediately with the sliced bread.
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