Cooking time : 15 minutes
Ingredients for 4 people :
2 1.4 pounds of mussels
2 leeks (white sections only)
2 tomatoes, peeled, seeded, and finely chopped
1 clove of garlic
1 bouquet garni
1 rib of celery
2 ounces spaghetti
2 tablespoons olive oil
1 pinch of saffron
Heat oil in a large heavy-bottom saucepan. Into the hot oil drop the onion cut into small cubes and the leaks cut into 1/2 slices. Add the bouquet garni and the celery as well as the tomatoes. Simmer for about 5 minutes and add 4 cups of slightly salted water.
Bring to a boil and add the spaghetti, broken into half lengths, and the saffron.
While this is cooking, open the mussels which have been previously cleaned into a large pot and add a glass of white wine. Leave about 20 in the half shell, and totally shell the rest. As soon as the pasta is cooked remove the pot from the stove, and discard the bouquet garni and celery. Add the mussels and their liquid, carefully mixed. Season to taste with salt and pepper.
Note : do not boil the mussels as they will become tough.
Serve this meal directly from the cooking pot, topped with a splash of olive oil accompanied by grated gruyère cheese, some garlic croutons, and some rouille.