Tuesday, April 27, 2010

Mojo Moulies

I'm a huge fan of Alton Brown, and watch his show "Good Eats" all the time. A few weeks ago on one of the reruns the had a show on mussels. This was the recipe featured, Ive been wanting to try it since!

Mojo Moulies


2 tablespoons minced garlic
1 large leek, cleaned, trimmed, and chopped
Pinch kosher salt
3 tablespoons olive oil
20 mussels
1 ripe tomato, seeded and chopped
1 1/2 cups white wine
Chopped parsley


8-quart nonreactive, stainless steel stockpot
Metal colander or steamer insert


  1. In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat. Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers.
  2. Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer. Insert the colander of mussels into the stockpot and cover. After 3 minutes, check to see if the mussels have opened. If some are still closed, cover the pot, and cook for an additional 30 seconds. Discard any unopened mussels.
  3. Place the mussels in a serving bowl. Remove 10 mussels from their shells and add them to the stockpot. Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency.
  4. Pour the sauce over the mussels and garnish with chopped parsley. Serve with a loaf of crusty bread.


Made it, the mussels were awesome, the sauce.... needed some help. I'm not sure if my leek was too big or if my tomato was too small but the flavor was flat and thin as well as being green in color instead of red.
I added about 1/8 teaspoon dried thyme, a pinch of oregano and white pepper as well as about 4 grinds of black pepper we well as another large tomato. It made it a lot better to me, but still felt little flat. To thicken it I put it back on the heat and slowly added about a teaspoon of corn starch.
I will probably make it again with with less leek, more tomato and the added thyme and oregano.

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