This is a favorite for Bob and I at the local pub , we always get loads of bread for dipping.
Mussels with Leeks and White Wine
- 2 1/2 lb. mussels, scrubbed and debearded
- 2 Tbs. semolina flour
- 3 Tbs. unsalted butter
- 2 shallots, minced
- 2 leeks, white and light green parts, thinly sliced
- 2 garlic cloves, minced
- 1 1/4 cups white wine
- 3/4 cup chicken stock
- Kosher salt and freshly ground pepper
- 1 Tbs. crème fraîche
- 2 Tbs. chopped fresh flat-leaf parsley
- Lemon wedges for serving
1. Place the mussels in a large bowl and cover with cold water. Add the semolina flour and let stand for 10 minutes to remove any grit from the mussels. Drain and rinse well.
2. In a large Dutch oven over medium-high heat, melt the butter. Add the shallots and leeks and cook, stirring occasionally until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and stock, and season with salt and pepper. Bring to a simmer and cook until the broth is aromatic, about 5 minutes.
3. Add the mussels to the pot, discarding any that do not close to the touch. Cover the pot and steam the mussels until they open, about 5 minutes, shaking the pot occasionally so they cook evenly. Discard any mussels that did not open. Stir in the crème fraiche.
4. Spoon the mussels and broth into warmed large soup bowls and sprinkle with the parsley. Serve with lemon wedges alongside. Serves 2 to