Steamed Mussels with Leeks and Garlic Croutons

I have a love for Seafood. Mussels with leeks, garlic, wine and butter. The best combo ever. This recipe has large homemade garlic croutons.

Steamed Mussels with Leeks and Garlic Croutons
This recipe is adapted from a favorite restaurant The Village Idiot
Here are the Ingredients:
  • 3 pounds mussels
  • olive oil
  • 3 tablespoons butter
  • 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
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 and 1 tablespoon butter 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. Add the remaining 2 tablespoons butter and a 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.
Here are the Ingredients:
  • 1/2 loaf small fresh Italian bread, cut in 2 inch squares
  • 1/4 teaspoon garlic salt
  • 2 tablespoons butter, melted
  • 1/8 teaspoon garlic powder
  • 1/2 tablespoon parsley, freshly chopped
Preheat oven 450
Take cut Italian bread and toast in oven for 7 minutes and turn on other side. Heat butter, garlic salt, and parsley until melted. Pour over the croutons and place back in the oven for another 5 minutes.  Place on top of mussels in bowl and dip in broth.

1 Comment (+add yours?)

  1. moslife
    Feb 07, 2012 @ 05:26:44

    Reblogged this on Buzz in Cooking.


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