Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Mussel Bound
Total:
25 min
Active:
10 min
Yield:
2 to 4 servings
Level:
None

Ingredients

Directions

Special equipment: 8-quart nonreactive, stainless steel stockpot Metal colander or steamer insert

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.

IDEAS YOU'LL LOVE

Mojo Sauce

Recipe courtesy of Luis Sanchez

Captain Mojo

Recipe courtesy of Michael Haye

Mojo Fries

Recipe courtesy of The Neelys

Mojo Sauce

Recipe courtesy of John Fink

Yucca with Cuban Mojo

Recipe courtesy of Ingrid Hoffmann

Mojo Marinated Pork

Recipe courtesy of Bobby Flay

Yucca with Garlic Mojo

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Yuca con Mojo

Recipe courtesy of Alex Garcia

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking