Mojo Moulies

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Mussel Bound

Rated: 5 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
15 min
Level:
--
Yield:
2 to 4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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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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Comments & Reviews

recipe Mojo Moulies
Brian Austin, TX 10-22-2009
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Easy
Rated: 5 stars out of 5

First time I have cooked mussels, put me at ease. Great recepit to start with and you can improvise from there.
recipe Mojo Moulies
Jon Grand Rapids, MI 10-04-2009
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Economical and delicious!
Rated: 5 stars out of 5

The great thing about this recipe is that even a grad student with limited resources can make it! My sauce turned out a... little thin, but I think the problem was that I tried to make too many mussels and didn't add enough to thicken the sauce. At $3 a bag, I'll definitely make this dish again!Read more
recipe Mojo Moulies
STEVE bethel, CT 01-11-2009
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Best sauce idea
Rated: 5 stars out of 5

The thing I like most about Alton's show is that he gives you info, not just a recipe. So even though I did not have leeks... or parsely, I still made quite an incredible batch of mussels. I love garlic, so i used alot, plus quite a bit of hot pepper (red). The feature of this recipe i like most is the idea of adding cooked mussels to the sauce and stick blending to thicken it. The key also is to get fresh mussels and not kill them before cooking. Many seafood places put them in a plastic bag. Open it. Let them breathe. Don't overcook them either. 3 - 4 minutes is really it, otherwise they will get tough.Read more
recipe Mojo Moulies
Kerrie Sheboygan, WI 12-14-2008
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Easy and Great
Rated: 5 stars out of 5

My husband actually moaned while eating this dish. I was a little jealous. Really easy to follow with great results!! I... strained the sauce because it was a bit too chunky. I think it was because my stick blender has seen better days. But the recipe was fab.Read more
recipe Mojo Moulies
debra ballwin, MO 02-02-2008
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A little to "winey"
Rated: 4 stars out of 5

Perhaps it was the dry wine choice we chose... but the flavor of the wine was a bit overpowering. I'd cut back the wine and... add - what else - butterRead more
recipe Mojo Moulies
Anonymous 06-24-2007
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Really good eats!
Rated: 5 stars out of 5

Quick, easy, and very tasty