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
Hardware:
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.
