Mojo Moulies


  • Metal colander or steamer insert
  • 8-quart nonreactive, stainless steel stockpot
  • Chopped parsley
  • 1 ½ cups white wine
  • 1 ripe tomato, seeded and chopped
  • 20 mussels
  • 3 tablespoons olive oil
  • + 3 more ingredients
    • Pinch kosher salt
    • 1 large leek, cleaned, trimmed, and chopped
    • 2 tablespoons minced garlic

1. In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat. Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers.

View full recipe at SpringPad


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