Spicy Mussels with Leeks, Garlic and White Wine

by Leah Halmagyi


  • 2 leeks, chopped
  • 2 sticks celery, chopped
  • 12 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 2kg mussels cleaned and de-bearded
  • ½ cup chipotle sauce
  • 1½ cups white wine
  • 1½ Tbsp plain flour
  • 1 Tbsp unsalted butter
  • 1 bunch parsley, finely chopped
  • 8 slices baguette
  • 1 Tbsp black olive tapenade
  • 1 cup vintage cheese, grated


1 Sauté the leeks, celery and garlic in olive oil for 5 minutes, until softened. Add the mussels, chilli sauce and wine, then fit the lid and cook for 10 minutes. Mix the flour and butter, stir in, allow to simmer, then season with salt and pepper. Mix in the parsley.
2 Spread the baguette slices with olive tapenade, top with cheese, then bake in a moderate oven. Serve with the mussels.