Mussel Recipes // Mains & Entrées // Mussels with Leeks and Tomatoes
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  • Lactose Free
  • Healthy
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Mussels with Leeks and Tomatoes


4 lbs fresh PEI mussels
3 tablespoons olive oil
1 tablespoon butter
1 small onion, minced
2 cloves garlic, minced
2 leeks, white part only, washed and sliced
1 (796ml / 28 fl oz) can diced plum tomatoes
1 cups (250 ml) white wine
1/2 teaspoon white sugar
1/2 teaspoon saffron
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
handful fresh basil and/or parsley, chopped, to garnish

450g (1lb) spaghetti, linguini or fettucini


  1. Rinse fresh PEI Mussels in tap water and set aside. Discard any mussel that does not close after being rinsed. 
  2. Heat olive oil in a large pot over medium heat. Add onion, garlic and leeks. Saute, stirring occasionally, until onions and leeks soften, about 10 minutes. Stir in tomatoes, wine, sugar, saffron, salt and pepper. Allow to simmer, stirring occasionally, for 20 minutes. Taste for seasoning. Remove 1/2 (125ml) of sauce and set aside.
  3. While sauce is simmering, bring a large pot of water to boil and salt generously. Pasta water should taste like the sea. Cook pasta according to package directions. While pasta is cooking. Tip mussels into pot with tomato sauce. Stir well and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open. 
  4. Drain pasta and return to pot. Toss with reserved tomato sauce and a splash of olive oil. Divide between four bowls. Top with steamed mussels and remaining sauce. Garnish with freshly chopped basil and/or parsley.