Yum! Yum! Mussels! Mussels are usually at their best from September through April, or in months containing the letter “r.” Mussels are great because they aren't difficult to make, and they can be prepared rather quickly. I paired this mussel dish with a mouthwatering Cava because I thought it would be fun to change things up a bit from the traditional Mussel and white wine pairing…. And if you decide to serve a side of crispy French fries and the bubbles in the Cava are an excellent texture combination.

  

Ingredients

Serves 4 **

 

2 kg Mussels, cleaned  
2  Leeks, cleaned and chopped fine 
2 cloves Garlic, minced 
500 ml Cava 
½ bunch Tarragon, chopped 
½ bunch Parsley, chopped 
½ kg Plum tomatoes, chopped 
1 tbsp Tomato paste
  Olive oil, to taste 
  Salt and Pepper, if needed ***
   

Method

Rinse your mussels under cold water and remove the all their beards. Discard any bad mussels that are cracked, broken or open.

 

Heat olive oil in a large, heavy pot or Dutch oven over medium heat and saute leeks for a few minutes.

 

Add tomato paste and stir well to incorporate it with the leeks so you don’t have a big lump of it sitting in your pan. Add garlic and cook a minute or two longer.

 

Add tomatoes, mussels and Cava, and black pepper cover with a tightly fighting lid and continue to steam the mussels for about two minutes. Remove lid and stir to incorporate ingredients. Turn heat to high, cover again and steam for one or two minutes longer.

 

When your mussels have opened, they are ready to eat. It usually goes quicker than you think, so be careful not to overcook them. Discard any mussels that have not opened. They may not be fresh.

 

**Most people recommend 500 grams of mussels per person as a reasonable portion. Personally, I can eat close to a kilo by myself, but I need a nap afterwards.

 

***Mussels are inherently salty, so I almost never add salt.

 

Background Music: Vonal Declosion By Stereolab