2 pounds of mussels
1 tablespoon of olive oil
1 tablespoon of shallots
3/4 cup of leek whites, chopped
1 cup of mushrooms, diced
2 tablespoons of white wine vinegar or tarragon vinegar
1/2 cup of heavy cream
Dry white wine
Rinse and debeard mussels. Heat olive oil in a Dutch oven or heavy pot and saute vegetables until limp, but not brown. Add mussels, vinegar and heavy cream. Cover and steam on high heat about 4 minutes, until mussels are opened.
Thin sauce with white wine if desired.