Steamed Mussels with Cherry Tomatoes & Leeks
I’m so excited to share this recipe with you! It’s so easy to put together and can be ready on the table in under 30 minutes for family dinner. Steamed mussels are the perfect summer appetizer and can be enjoyed any day of the week. Beer steamed mussels are super simple, flavorful and since most of the mussels available on the market are farmed, they’re a good sustainable seafood option for your cravings. Accompanying this recipe with bread to soak up the rich and flavorful broth makes it a rustic treat to be enjoyed by the whole family!
Serving Size: 4
- 2 lbs fresh mussels
- 1 cup cherry tomatoes
- 2 small size leeks, white part only thinly sliced
- 5 garlic cloves, chopped
- 4 tbsp Spice Tribe Marrakesh Sitar Moroccan Blend
- 3 cups light ale beer
- 1 stick/(4oz) butter, cut into cubes
- 1/2 cup flat leaf parsley, roughly chopped
- Spice Tribe Sacred Valley Pink Peruvian Salt
- Spice Tribe Late Harvest Black Peppercorns
- 2 lemon, cut in half and charred (for garnish)
- Sliced and toasted baguette to serve with
- Wash the mussels under cold running water with a brush and pull off any beards still attached to the shell. Discard any mussels with cracked or broken shells and the ones that do not remain closed.
- If your mussels have not been purged before buying them, just follow this quick step… Purge mussels to get rid of any grit or sand still inside the mollusk. In a mixing bowl, combine fresh water and enough salt to “make it taste like sea water” and soak the mussels inside the fridge for at least 20 minutes to an hour or even overnight.
- In a large Dutch oven or large stainless steel pan with a thigh fitted lid melt half of the butter over medium-high heat and add the leeks, garlic and Marrakesh Sitar Moroccan Blend, season with salt, black pepper and cook for approximately 3 to 5 minutes or until the leeks have softened stirring occasionally.
- Add the beer and bring to a simmer. Add mussels, cherry tomatoes and cover it with the lid, let it steam for 7 to 9 minutes or until the mussels have opened, stirring once or twice.
- With a slotted spoon remove the mussels and transfer to a bowl(s) discard any mussels that have not opened.
- Add remaining butter, half of the chopped parsley and bring it to boil, whisk until the butter melts and adjust seasoning (you can add more butter if it tastes bitter).
- Pour over mussels and serve immediately, garnish with chopped parsley, charred lemon and toasted baguette for dipping!!