Mojo Moulies

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
2 to 4 servings

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
  • Hardware:
  • 8 -quart nonreactive, stainless steel stockpot
  • Metal colander or steamer insert
Directions
  • 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.


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