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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By ryelli_12860286
Indianapolis, 53
on May 10, 2010
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My wife and I are both fans of mussels and have made several traditional recipes in the past. We were expecting something great from this but were horribly disappointed.
Upon pureeing the sauce, I was left with a frothy green-brown sauce that was very briny. It lacked any particular flavor aside from blended mussels. I was unable to try more than one bite. My wife was able to eat it, but she agreed that it was not anything spectacular.
I'm a huge fan of AB's recipes, but I'd say skip this one and try a typical white wine and shallots preparation that doesn't blend in the mussels.
By ctorretta_12696616
Plaquemine, 57
on April 26, 2010
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My husband doesn't like mussels so we opted for shrimp instead and it turned out fabulous. We threw it over some noodles and were both very pleased with how it came out. Will definitely do this one again!
By sioux911_12784547
NY, 72
on April 03, 2010
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We made this with two pounds of mussels and a large loaf of bread for two people. The sauce was so good, we ended up dipping the whole loaf of bread and THEN making some fettucine to pour the rest of the sauce over! I would highly reccomend serving this over pasta... also, I know most people don't agree with putting cheese on fish, but a little grated parmesan on top of the sauce and pasta was KILLER!
Read all 24 reviews