Made this the other day, took some artsy shots of it so I might as well share.
Makes a nice appetizer for 2-3 peopleSoftware:
1 pound Mussels (Whole Foods has 'em for a decent price)
1 Leek, washed and diced.
3 cloves garlic, diced
1 large tomato, diced
1 1/2 cups white wine
Large stockpot, with steamer insert
Add leeks and garlic to stockpot with a pinch of salt, over medium heat. Cook until soft and translucent.
Scrub and de-beard mussels with cold water, set aside.
Add tomato and wine to pot, turn to medium/high heat and bring to a boil. Place mussels in steamer insert, place insert into stock pot. Cover pot and cook for three minutes, move mussels around a bit, if some haven't opened up yet, cook an additional 30 seconds.
Remove insert from pot, and plate mussels. Throw any unopened mussels away. Transfer remaining liquid in stockpot to a bowl, serve with mussels and bread.