Mussel, Leek and Saffron Pilaff

Buy fresh Scottish mussels from the Fish Service Counter.

  • Preparation time: 20 minutes
  • Cooking time: 25 minutes to 30 minutes
  • Total time: 45 minutes to 50 minutes 50 minutes

Serves: 4


  • 1kg bag Waitrose Fresh Scottish Mussels
  • 100ml dry white wine
  • A large pinch saffron strands
  • 1 tbsp olive oil
  • 3 large leeks, about 350g, washed and thinly sliced
  • 225g basmati rice
  • 300g tub Joubère Fresh Fish Stock
  • ½ pack fresh flat leaf parsley, roughly chopped
  • 1 lemon, cut into wedges
  • ½ tsp salt and freshly ground black pepper


  1. Prepare the mussels: pull off the beards under cold running water. Discard any cracked or broken shells or any that do not shut if sharply tapped.
  2. Place the wine, saffron and 200ml cold water in a large pan. Bring to the boil, add the mussels, cover and cook gently for 3-4 minutes until wide open. Strain and reserve the liquor. Discard any closed mussels and keep the rest warm.
  3. Heat the oil in a large pan and gently cook the leeks for 3-4 minutes until just soft. Stir in the rice and cook for 1-2 minutes. Pour in the fish stock and reserved liquor. Cover and cook gently for 10-12 minutes until the rice is cooked and the liquid absorbed.
  4. Add the mussels and parsley. Season and serve with lemon.