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
8-quart nonreactive, stainless steel stockpot
Metal colander or steamer insert
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
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.