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Mojo Moulies
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 appetizer servings
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- 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
Specialized Hardware
Steamer basket or metal colander
Needle-nose pliers
Immersion blender
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 appetizer servings
Procedure
- 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.
- 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).
- 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.
- Place the mussels in a serving bowl, reserving 8 proud specimens. Remove these from their shells and add them to the stockpot.
- 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.
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