Mussels, with Tomato, Leek, and Onion

This is an delicious and simple recipe from my husband Ken’s food blogging days!

Ingredients (Serves 2):

• 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

Process:

1. Heat Olive Oil in a high rimmed saucepan over medium heat.

2. Add Leeks, Onion, and Garlic to saucepan and sauté for 5-10 minutes.

3. Use this time to scrub the beards off of the Mussels. A cheap, coarse, sponge works well for this.

4. Add Mussels, Lemon Juice, and White Wine to the pan and cook until Mussels open.

5. Season with Salt and Pepper then add the chopped Tomatoes and Butter.

6. Toss gently to combine until the Butter is melted and the Tomatoes are heated through.

7. Add the chopped Parsley and toss together.

8. Plate the Mussels and Sauce in a very shallow soup bowl.

Crusty bread is a must when serving this dish. You’ll want to soak up every bit of the sauce.