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Mussels are perfect at any time of the year since they can be as heavy or as light as you want. This version of steamed mussels from Food52 uses leeks and fennel to provide the aromatics for the dish. Toasted saffron adds its unique flavor for a bouillabaisse-esque taste. A hunk of crusty bread is a necessity to sop up all the delicious leftover broth, but if you don't have bread, the mussel shells work perfectly as tiny soup spoons.
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About the author: Will Gibney is currently a summer intern here at Serious Eats and loves being around so much food. He recently found true love in a Jamón de Bellota in Spain.