Mojo Moulies

25 Ratings
Recipe courtesy ofAlton Brown

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

Yield: 2 to 4 servings



  • 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


  • 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.

Show more
Show: Good Eats
Episode: Mussel Bound

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25 Ratings

I used Taylors dry sherry instead of wine. (I never found a wine I liked cooking with.) Used two pounds of mussels, nixed the tomato and added two teaspoons of Tarragon vinegar which put this recipe over the top. I served it with toasted Italian bread to sop the sauce and it was absolutely delicious. I was looking for a mussel recipe that would compare to a restaurant that we go to occasionally called the Bowery Dugout; they serve a similar recipe as an appetizer that is awesome. This was different but every bit as good. See All Reviews Post Review

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