Editor's Note: We're teaming up with our friends over at Food52 to bring you even more easy weeknight recipes. Food52 recipes will appear on this site every Tuesday and Thursday, and are carefully curated by the Serious Eats team. Check back on Serious Eats every weekday afternoon for a new quick and easy weeknight dinner idea from our own test kitchens, or from the good folks at Food52.
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.
Get The Recipe
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.