Ingredients
| 800 |
g tomatoes with juice |
| 2 |
tablespoons oil |
| 1 |
leek, sliced |
| 1 |
large onion, diced |
| 1 |
tablespoon garlic, minced |
| 1 1/2 |
cups white wine |
| 1 |
teaspoon salt |
| 1/2 |
teaspoon pepper |
| 1800 |
g mussels, live, cleaned and rinsed |
Directions
- Pour juice from tomatoes into a bowl; chop tomatoes, do not puree.
- Add the chopped tomatoes to the bowl and set aside.
- In a stock pot, heat oil over medium heat.
- Add leek, onion and garlic.
- Saute for 4 minutes.
- Add wine, tomatoes, salt and pepper.
- Bring to a boil.
- Add mussels; cover and cook for 5 minutes.
- Shake pot to ensure even cooking.
- When mussels have opened, they are done.
- Discard any that haven't opened.
Categories
Seafood, First Course, Main Dish
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