I feel like these photos don’t do these amazing mussels justice – but since we can’t get enough of them…I’m sure updates will be coming shortly. Marija is an amazing cook and hostess who happily shared her recipe outline (yay!), and so when we feel the need to spoil ourselves, Brock makes his focaccia and I get chopping. This is an outline! Mussels take mere minutes to cook so it’s all about the sauce! Make as much or as many as you wish and be sure you love your sauce before adding in the mussels – enjoy!
~1 lb. of mussels per person if making these as a main…less of course if using as an appetizer – make sure they’re well rinsed but don’t leave them to sit in water!
~1 c. finely chopped very crispy bacon – save the fat to cook the leeks in
~2 small leeks, cleaned and finely chopped AND 2+ cloves of garlic, minced
~2 c. chopped tomatoes
full bottle of Pinot Grigio, room temperature – I used a full bottle for 4 pounds of mussels but we agreed that a better ratio would be a full bottle for 3 pounds – use more though if you prefer them really saucy
~1 c. crumbled gorgonzola – start with less and add more as you wish
chopped fresh parsley for garnish (if you remember it!)
If you have bacon fat, use it, if not, heat up a bit of olive oil in a large (non-stick) skillet and add in the leeks and garlic. Cook and stir for a couple of minutes until the leeks have softened, then add in the chopped tomatoes and cooked bacon.
Once the mix is sizzling, add the whole bottle (or a portion thereof, depending on how many mussels you’re cooking) of wine and bring the broth to a simmer. Add in the cheese and stir until melted then leave the mix to simmer and reduce for 10 minutes (or for as long as you feel it needs), then taste for seasonings and add more wine or cheese as you see fit.
With the broth simmering, add in all of the rinsed mussels and stir continuously for anywhere from 30 seconds to a few minutes (depending on how many you’ve added), until the mussels have cooked through and have opened.
Use tongs to remove the mussels to a large serving bowl, pour the broth over top, garnish if you remember and serve immediately (ideally with fresh focaccia)!