Mojo Moulies
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 256
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 21
- Sodium
- 259
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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
Directions
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.