Mojo Moulies

Directions

1. 1
   In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat.
2. 2
   Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit.
3. 3
   Remove any beards with a pair of needle-nose pliers.
4. 4
   Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer.
5. 5
   Insert the colander of mussels into the stockpot and cover.
6. 6
   After 3 minutes, check to see if the mussels have opened.
7. 7
   If some are still closed, cover the pot, and cook for an additional 30 seconds.
8. 8
   Discard any unopened mussels.
9. 9
   Place the mussels in a serving bowl.
10. 10
    Remove 10 mussels from their shells and add them to the stockpot.
11. 11
    Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency.
12. 12
    Pour the sauce over the mussels and garnish with chopped parsley.
13. 13
    Serve with a loaf of crusty bread.