Gone Fishing Mussels

Fragrant with herbs and a touch of spice, this is a great to share anytime of year. 

  • ⅓ cup finely chopped leeks 
  • ¼ cup finely chopped celery 
  • 1 shallot, finely chopped 
  • 2 cloves garlic, minced 
  • 2 Tbsp butter + 1 Tbsp butter 
  • 2 Tbsp Summer Kitchen Gone Fishing Spice Rub 
  • ¼ cup chopped tomatoes 
  • 1 cup white wine 
  • 1 lb (454 gr) mussels, cleaned, debearded and washed 
  • salt and pepper, to taste

In a large skillet or wok, heat 2 Tbsp butter.  Cook leeks, celery, shallot, and garlic until soft, about 5 minutes.  Add Gone Fishing Spice Rub and cook until fragrant.  Add mussels and stir well.  Pour in wine and cover to cook for 5 - 7 minutes, shaking pan occasionally.  Remove the pan from the heat and with a slotted spoon remove all the mussels from the broth to a serving bowl or or individual dishes.  Spoon as much broth over top as you like.  

Serve with crusty rolls or baguette slices. 

Serves 4 as a first course or 2 as a main course. 

Pair with a Belgian Ale.

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