Mussels, with Tomato, Leek, and Onion Recipe
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Ingredients
- Olive Oil, 3 Tbsp
- Leeks, Chopped, ½ Cup
- Onion, Chopped, 1 Medium
- Garlic, Chopped, 3 Cloves
- Mussels, 2 lbs. (1 bag)
- White Wine, ½ cups
- Juice of 1 Lemon
- Salt & Pepper
- Butter, 2 Tbsp
- Tomatoes, Chopped, 14.5 oz can (or 2 Fresh)
- Parsley, Chopped, 2 Tbsp
How to make Mussels, with Tomato, Leek, and Onion
See the Original Post @ www.eatsleepcook.com
Process:
- Heat Olive Oil in a high rimmed saucepan over medium heat.
- Add Leeks, Onion, and Garlic to saucepan and sauté for 5-10 minutes.
- Use this time to scrub the beards off of the Mussels. A cheap, coarse, sponge works well for this.
- Add Mussels, Lemon Juice, and White Wine to the pan and cook until Mussels open.
- Season with Salt and Pepper then add the chopped Tomatoes and Butter.
- Toss gently to combine until the Butter is melted and the Tomatoes are heated through.
- Add the chopped Parsley and toss together.
- Plate the Mussels and Sauce in a very shallow soup bowl.
“Any other ideas using mussels that would take about the same time and effort?”