Mussels in Minutes
By: Sarah 'n Spice
Published: Monday, August 25, 2014 - 10:49am

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

Preparation

1 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. (I had the fishmonger at Whole Foods do this for me) 2 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. 3 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. 4 Pour the sauce over the mussels and garnish with chopped parsley. Serve with a loaf of crusty bread.