Mussels with Leeks and Tomatoes
Number of Servings:
4 lb (1.8 kg) fresh PEI Mussels
3 Tbsp (45 mL) olive oil
1 Tbsp (15 mL) butter
1 small onion, minced
2 cloves garlic, minced
2 leeks, white part only, washed and sliced
1 (796 mL/ 28 fl oz) can diced plum tomatoes
1 cup (250 mL) white wine
1/2 tsp (2.5 mL) white sugar
1/2 tsp (2.5 mL) saffron
1/2 tsp (2.5 mL) salt, or to taste
1/4 tsp (1.2 mL) freshly ground black pepper
handful fresh basil and/or parsley, chopped, to garnish
1 lb (500 g) spaghetti, linguini or fettucini
- Rinse fresh PEI Mussels in tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- 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 cup (125 mL) of sauce and set aside.
- 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.
- 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.