Fantastic mussels. You can serve them as is or over a plate of linguine. The broth is absolutely divine, so crusty bread for mopping is a must.
Ingredients
- 50 mussels, thoroughly scrubbed
- 2 tbsp olive oil
- 6 minced garlic cloves
- 1 cup white wine
- 1 cup unsweetened coconut milk
- 1 tsp lemon juice
- 3 tbsp butter
- ½ cup cleaned and chopped leeks
- 2 tsp herbs de Provence
- Salt and pepper to taste
- 1 cup chopped parsley
- 2 seeded and chopped tomatoes
How to Make It
- Soak the mussels in a pan of water for 15 minutes.
- Heat the oil in a soup pot.
- Sauté the garlic for two minutes.
- Pour in the wine, coconut milk and lemon juice and bring to a boil.
- Simmer for 15 minutes.
- Add the leeks, herbs de Provence, salt and pepper.
- Simmer for 10 more minutes.
- Add the mussels and then cover the pot. 9. Cook for 5 minutes.
- Stir in the tomatoes and parley.
- Cook for 3 more minutes, until the mussels have opened.
- Discard any mussels that are still closed. 13. Serve with a good French baguette.
