Confession: I’ve never made mussels at home before and I was very nervous how this was going to turn out. I was pleasantly surprised how easy and incredibly tasty these were, and to top it off, they’re pretty darn healthy. I picked up my mussels at Whole Foods, they cost me a total of $1.50, yes you read that right! I thought it was some sort of mistake, but they sold it by the pound and not per mussel. Because the husband is allergic to shellfish, I halved this recipe and it turned out perfectly. I’m realizing more and more each day the importance of cooking not just for your family and friends, but also yourself. It’s nice to treat yourself to a delicious meal for one when you’re alone and not just fall back on take-out or frozen meals. Just do it!
So moral of the story is, I will be making these again because they were absolutely Good Eats! On to the recipe…
Check to see if they’re all open, if not, give them another 30 seconds and pull them out. Be sure to discard all that don’t open. I got lucky and all of mine opened. I’m convinced it was the little pep talk I had with them.
Now pour in those juices from the pot
That’s all there is to it! Pour yourself a glass of that leftover wine you used for steaming, and enjoy a delicious meal in no time at all that’s super fancy 🙂 Serve with a nice piece of crusty bread for dipping. Don’t be afraid of mussels, they’re a lot easier to make than you think. I really hope you give this one a try!
2 tablespoons minced garlic
1 large leek, cleaned, trimmed, and chopped
Pinch kosher salt
3 tablespoons olive oil
1 ripe tomato, seeded and chopped
1 1/2 cups white wine
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)
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.Recipe Courtesy of FoodNetwork.com