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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 2 tablespoons minced garlic
- 1 large leek, cleaned, trimmed, and chopped
- Pinch kosher salt
- 3 tablespoons olive oil
- 20 mussels
- 1 ripe tomato, seeded and chopped
- 1 1/2 cups white wine
- Chopped parsley
- 8 -quart nonreactive, stainless steel stockpot
- Metal colander or steamer insert
Method
- In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat.
- Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit.
- Remove any beards with a pair of needle-nose pliers.
- Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer.
- Insert the colander of mussels into the stockpot and cover.
- After 3 minutes, check to see if the mussels have opened.
- If some are still closed, cover the pot, and cook for an additional 30 seconds.
- Discard any unopened mussels.
- Place the mussels in a serving bowl.
- Remove 10 mussels from their shells and add them to the stockpot.
- Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency.
- Pour the sauce over the mussels and garnish with chopped parsley.
- Serve with a loaf of crusty bread.
