2 tablespoons minced garlic
1 large leek
and chopped
1 pinch kosher salt
3 tablespoons olive oil
20 mussels
1 ripe tomato
1 1/2 cups white wine
Chopped parsley
Directions: one line for each direction. When saved the lines will be numbered.
In an 8-quart nonreactive, stainless steel stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat.
Place the mussels in a metal colander or steamer insert 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.
This recipe yields 2 to 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 245
Calories from Fat 57.6%
Total Fat
12g
Cholesterol
22mg
Sodium
271mg
Carbohydrate
10g
Dietary Fiber
1g
Protein
10g
Points 6
Exchanges: 1 1/2 Lean Meat
Rating: ()
Added On: February 29, 2008
* GOOD EATS with Alton Brown - (Show # EA-1C02) - from the TV FOOD NETWORK
