Mmmmm… Mussels and Leeks

This came together really quickly (under 20 minutes) and made well more than the two of us needed to eat (with a side, 1 lb of mussels per person is probabaly enough). Of course, it was so delicious that none went to waste…. We got the mussels at a local seafood market and they were realy fresh and a total steal- I think the entire recipe came in somewhere around $4.50. Not bad for foodies on a budget!

I served them with oven fries. And ketchup, because my attempt at homemade mayonaisse was a bust. This would be great served with some nice grilled bread too. And good beer or wine. YUM.

1 large leek, washed and cut into half moons
2 T olive oil
3 cloves garlic, minced
1 can petit cut tomatoes, undrained
Italian Seasoning (to taste, about 1/4 tsp.)
3 pounds mussels

Heat oil in the bottom of a heavy pan. Add leek and garlic. Cook until leeks soften and begin to brown, about 5 minutes. Add tomatoes (and juice) and seasoning and bring to a simmer.

While that’s simmering, scrub and debeard the mussels. Discard any mussels that are open and won’t close easily.

Add mussels to pot, give it a quick stir and cover it. Let the mussels steam until they open (5-8 minutes), stirring occasionally. Serve up nice big bowls of mussels with the sauce spooned over them.

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