Mussels Steamed with Leeks, Tomatoes & Garlic

Mussels Steamed with Leeks, Tomatoes & Garlic
Photo by Scott Phillips

Ingredients

  • 14.5-oz. can petite-diced tomatoes
  • 3 large cloves garlic, coarsely chopped
  • ¼ tsp. crushed red pepper flakes
  • 1 loaf crusty artisan-style bread, sliced
  • 2 medium leeks
  • 1 bay leaf
  • 2 tsp. chopped fresh tarragon
  • + 2 more ingredients
    • 4 lb. mussels, scrubbed well
    • 1/3 cup extra-virgin olive oil

Trim the dark-green leaves and root ends from the leeks. Split the leeks lengthwise and rinse them well under cold running water. Slice them crosswise into about 1/2-inch-thick half-moons. In a large, heavy pot, cook the leeks, garlic, and bay leaf in the oil over medium heat, stirring often, un...

View full recipe at Fine Cooking

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