" Gladiator" Russels Mussels

He may want to be known for his beautiful mind, but we love this gladiator for his muscles...er, mussels.

For the mussels:

  • 3-4 pounds live mussels, cleaned and debearded
  • 1/2 cup olive oil
  • 3 cups thinly sliced leeks (white part only)
  • 1 tsp dried savory
  • 2 cups dry white wine
  • 1 cup clam juice
  • 2 tablespoon Thai fish sauce

For the mint-loveage sauce:
  • 1/4 cup white wine vinegar
  • 1 tbsp Thai fish sauce
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped loveage or celery leaf
  • 1 teaspoon chopped parsley


1. Scrub mussels well under cold water; pull out and remove any visible beard. Pick through and discard any mussels that are not tightly closed.

2. Combine mint-loveage sauce ingredients in a small bow. Cover and set aside.

3. Carefully clean leeks by washing thoroughly and thinly slicing.

4. Heat olive oil in a large pot with a tight fitting lid over medium heat. Add leeks and savory and sauté until the leeks become limp and fragrant, about 2 minutes.

5. Add wine, clam juice and fish sauce and bring to a boil. Add mussels, cover and steam 6-8 minutes until mussels have opened. Discard any mussels that do not open.

6. Serve steamed mussels in wide bowls with hot flatbread and mint loveage sauce for dipping. (Flatbread can be purchased or you can make your own using your favorite pizza dough recipe or the one provided in Dinner and a Movie's "Night at the Roxbury" Disco Duck recipe.)

Serves four

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