Dear Readers,
One of the fishes that my family made on Christmas Eve was steamed mussels with leeks, garlic, and white wine. I used the recipe from the Food Network Site-Tyler Florence. I did make a few changes to this recipe. The original recipe called for 3 tablespoons of butter which I did not use.
The main star in this recipe is the sauce. It is herbaceous, fresh, garlicy, and very satisfying. I usually toast or grill ciabetta bread and dunk it into the juice. Eating doesn't get any better than this.
Ingredients:
3 pounds mussels
Extra-virgin olive oil
2 leeks, white parts only, finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley
Directions
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
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