Mojo Moulies

Ingrédients

• 3 tablespoons olive oil, not extra-virigin
• 2 tablespoons minced garlic
• 1 large leek, cleaned, trimmed, and chopped
• 48 mussels, blue or Mediterranean
• 1 medium tomato, seeded and chopped
• 1 1/2 cups white wine, such as Pinot Grigio or Sauvignon Blanc
• Pinch kosher salt
• Chopped parsley

Préparation

1. 1

   Heat the olive oil in a large stockpot set over medium-low heat. Add the garlic and leek, and sweat until softened, approximately 3 minutes.

2. 2

   Place the mussels in a steamer insert or metal colander and rinse with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers (grab low and twist to remove).

3. 3

   Add the tomato and wine to the stockpot and boost the heat to medium-high to simmer. Add the steamer insert or colander containing the mussels to the pot and cover. Cook for 3 minutes, then check to see if the mussels have opened. If some are still closed, replace the lid and cook for another 30 seconds to 1 minute. Discard any unopened mussels at this point — whatever’s in them, you don’t want. Remove the pot from the heat.

4. 4

   Place the mussels in a serving bowl, reserving 8 proud specimens. Remove these from their shells and add them to the stockpot.

5. 5

   Tipping the pot so that the liquid pools on one side, use an immersion blender to puree the mixture until it reaches a saucy consistency. Pour the sauce over the mussels and garnish with parsley. Serve with a loaf of crusty bread and chilled white wine.