Ingredients: 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 Directions: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. |