- 2 tablespoons olive oil
- 1/4 cup chopped leeks
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 pounds mussels
- 1/3 cup white wine
- 1/2 lemon, peeled and diced
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tomatoes, chopped
- 1 teaspoon minced fresh thyme, or more to taste
- 1 tablespoon minced fresh parsley, or more to taste
In a large saucepan, heat olive oil over medium heat. Add leeks, shallots, garlic, mussels, white wine, and lemon and saute over until the mussels open. Season with salt and pepper, and then add butter and tomatoes. Continue cooking until the butter is melted, carefully tossing to combine. Sprinkle with thyme and parsley, adding more, to taste, if desired. Serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Dip Net Restaurant