Mussels with Leeks, Garlic and Wine
Mussels - I avoided cooking them for years. They seemed... hard. But I loved them and ordered them constantly at restaurants. One day I decided, hell - I'll try! I'm a man! I can do this!
Thank god I tried. Guess what - they're super, SUPER easy.
4 tbsp butter
3 leeks, cleaned, cut in half and sliced
4 cloves garlic
1/2-1 tsp (mild-hot) red pepper flakes
1 bottle white wine (minus what makes its way into your glass)
1 tomato, seeds removed and diced
zest of 1 lemon
1 tsp white sugar
4 pounds fresh mussels, scrubbed and cleaned
juice of 1 lemon
salt and pepper to taste
1/2 cup chopped fresh flat leaf parsley
In large stock pot, melt butter over medium heat. Add sliced leeks and cook 5 minutes until softened.
Add garlic and red pepper flakes, cook until fragrant, 5 minutes more.
Add wine to pot, making sure to scrape up any crunchy bits on the bottom (the flavour hides here, get it ALL).
Add tomato, zest of 1 lemon and 1 tsp white sugar. Turn heat to medium high and bring to a boil.
Add mussels, and cover the pot immediately. Shake pot and let boil for 1 minute.
Stir mussels, replace cover and let boil for 2 more minutes. Open lid and take a peak, shells should be starting to open (but likely not all of them).
Add parsley, stir and cover lid again. Continue to cook until all shells are open, 1-3 minutes more. Discard any unopened mussels.
Place mussels in large serving dish, being careful to keep sauce in bottom of stock pot. Add juice of 1 lemon and taste. Adjust seasoning with salt and pepper. Pour 1/2 sauce over top of mussels and coat to combine. Place other 1/2 sauce in serving ramekin to dunk mussels in.
Serve with crusty bread (a must to soak up that delicious sauce) and fresh lemon wedge.