Name: Garlic mussels with tomato and parsley
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 leek, trimmed, halved, washed, thickly sliced; 1 celery stalk, thinly sliced diagonally; 3 garlic cloves, thinly sliced lengthways; 2 dried bay leaves; 125.00 gm dry white wine; 127.50 gm vegetable liquid stock; 1kg cleaned black mussels; 2 roma tomatoes, finely chopped; 125.00 ml chopped fresh flat-leaf parsley leaves; Crusty bread, to serve; Lemon wedges, to serve

Garlic mussels with tomato and parsley

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Enjoy quick mussels with a crusty baguette to savor the flavorful sauce.

Ingredients:

18.20 gm olive oil
1 leek, trimmed, halved, washed, thickly sliced
1 celery stalk, thinly sliced diagonally
3 garlic cloves, thinly sliced lengthways
2 dried bay leaves
125.00 gm dry white wine
127.50 gm vegetable liquid stock
1kg cleaned black mussels
2 roma tomatoes, finely chopped
125.00 ml chopped fresh flat-leaf parsley leaves
Crusty bread, to serve
Lemon wedges, to serve

Instructions:

In a large saucepan set over medium-high heat, heat oil and sauté leek, celery, garlic, and bay leaves until leek is soft, about 3 to 4 minutes.
Pour in a generous amount of wine and stock, then bring it to a bubbling boil. Gently place the mussels into the pan, cover it, and let them steam for 5 minutes. Shake the pan occasionally until the mussels open up (remove any that remain closed). Lastly, mix in the tomato and stir everything together.
Garnish mussels with fresh parsley. Accompany with bread and lemon wedges.

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