Equipment
Ingredients
Aromatics & Soup Base
- 45 ml extra virgin olive oil
- 200 g leeks, white and light green parts only, thinly sliced and washed thoroughly
- 4 garlic, minced
- 15 g anchovy fillets packed in oil, finely chopped
- 2 g red chili flakes
- saffron threads
Broth & Seafood
- 150 ml dry white wine
- 400 g canned diced tomatoes
- 500 ml fish stock or seafood broth
- 1000 g live mussels, scrubbed, debearded, dead or broken ones discarded
Garlic Toast & Garnish
- 200 g sourdough bread, cut into thick slices
- 1 garlic, halved crosswise
- 15 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Inspect the mussels. Tap any open mussels on the counter; if they do not close tightly, discard them. Scrub the shells and pull away any fibrous beards.
Heat 30ml of the olive oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Add the minced garlic, chopped anchovies, and red chili flakes. Cook for 2 more minutes, stirring frequently, until the anchovies have melted into the oil and the garlic is fragrant.
Add the saffron threads and dry white wine to the pot to deglaze, scraping up any browned bits from the bottom. Simmer until the wine has reduced by half, which concentrates the flavors.
Stir in the diced tomatoes with their juices and the fish stock. Bring the mixture to a gentle simmer. Lower the heat, cover partially, and let it cook for 10 minutes to allow the flavors to meld.
While the broth simmers, toast the sourdough slices using a toaster or grill pan. Immediately rub the cut side of the halved garlic clove over the warm, rough surface of the toasted bread. Drizzle the remaining 15ml of olive oil over the slices.
Increase the heat under the soup pot to medium-high to bring the broth to a strong simmer. Add the cleaned mussels, cover the pot tightly, and steam for 5 to 7 minutes. Give the pot a gentle shake halfway through.
Remove the pot from the heat. Carefully examine the pot and discard any mussels that remained completely closed. Stir in the chopped fresh parsley.
Ladle the hot broth and mussels into wide, shallow bowls. Serve immediately with the prepared garlic toast on the side for dipping.
Chef's Notes
- When buying mussels, look for tightly closed shells with a clean, ocean-like smell. Never store them in sealed plastic bags or fresh water; they need to breathe.
- The anchovies in this recipe act as a hidden flavor enhancer. Even if you dislike anchovies, do not skip them. They melt entirely into the fat and provide deep umami rather than a fishy taste.
- To maximize the color and flavor of the saffron, you can steep the crushed threads in a tablespoon of warm water for 10 minutes before adding to the pot.
- Leeks hold a lot of sand between their layers. The best way to clean them is to slice them first, then soak the slices in a bowl of cold water, lifting them out by hand so the dirt remains at the bottom.
Storage
Refrigerator: 1 day — Store leftover soup and mussels promptly. Remove mussels from shells to store if preferred.
Reheating: Reheat very gently on the stovetop over low heat until just warmed through. Do not boil or the mussels will become tough and rubbery.
