Recipe of the Month:
Mussels with creamy leek broth
Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, leeks and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.
Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.
Ingredients:
Serves 6
4 pounds of mussels
2 tbs extra virgin olive oil
1 cup white wine such as Sauvignon Blanc
1/2 cup 35% heavy cream
1 tbs of unsalted butter
6 medium garlic cloves minced
4 shallots thinly sliced
3/4 cup chopped fresh parsley
1 cup sliced leeks (rinsed; white and light green parts only)
