Mussel Soup with Leeks and Saffron


  • 3 tbs. butter
  • 20 mussels –cleaned and scrubbed
  • 1 onion –diced
  • 4 leeks – rinsed well and sliced
  • 2 thyme sprigs
  • 1 bay leaf
  • Salt to taste
  • ¼ tsp. red pepper flakes
  • ¼ c dry white wine
  • 3 c chicken broth or vegetable broth -hot
  • 1 pinch of saffron
  • 1 x 15 oz. can tomatoes –diced
  • 1 c heavy whipping cream
  • ¼ c fresh parsley -minced


1Mix the saffron threat with the hot stock and set aside.

2Heat up the butter in a large stockpot and sauté the onions and leeks with a pinch of salt until translucent. Add the red pepper flakes, bay leaf and thyme sprigs.

3Add the mussels to the pot, give it a stir then add the wine. Cook until the alcohol has evaporated then pour in the saffron infused stock.

4Bring to a gentle simmer, cover with a lid and cook for about 20 minutes until all the clams have opened. Add the cream and let the soup simmer a couple more minutes.

Credit: Chef Chef Fabio Viviani

Chef Chef Fabio Viviani

Mohammad Salahy