Black Mussels in Leek-Tomato Sauce

Flavorful Black Mussels bathing in a rich, Creamy Leek-Tomato Sauce!
1 Dozen Black Mussels
1 Leek
Extra Virgin Olive Oil
1/2 Cup Dry White Wine
1 Clove Crushed Garlic
1 Teaspoon Dijon Mustard
2 Cups Heavy Cream
1 Teaspoon Sea Salt
1/2 Teaspoon Paprika
1 Can stewed Tomatoes
1 Tablespoon Grated Parmesan Cheese
1 Tablespoon Italian Bread Crumb
2 Tablespoons Balsamic Vinegar
Clean the mussels well and set aside. Place a large pan onto the stove set for Medium-High heat. Add a drizzle of Olive Oil. Wash and cut Leek, using only the white part, to create little circles and simmer in the pan until they start to loosen up. Pour in the White Wine, Garlic, Mustard, and simmer until the mixture has reduced to about half. Stir in the Heavy Cream and Tomatoes, bring to a simmer and season with Sea Salt and Paprika. In goes the Mussels! Toss lightly until the all of the Mussels open. Pour into a bowl and sprinkle with Parmesan Cheese and Bread Crumb. Drizzle with Olive Oil and Balsamic Vinegar. Serve with French Bread.


  1. Just read your blog on Mussels and your son, first I have to say i
    have recently re-discovered Mussels, first at Jonny Carino's and next at Morey's Steakhouse.
    Now I have to try at home the Mussel receipe you posted.

    As for your son, come up with some recipes for him and have him cook
    at the Fair in August in the Youth Division of the Dutch Oven
    cook-off. Dian & I run the cook-off and are always encouraging youth participation. In fact I think I have Mellissa Morey (age 14) convinced she is ready. Both Dian & I will gladly supply D O 's to the kids with out them......................

    omar / tex-mex


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