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Mussels with White Wine and Leeks

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Yield

Serves 4 (serving size: 12 mussels and about 1/4 cup liquid)

Be sure to grab a loaf of crusty bread to serve with the mussels. Silky, savory broth like this is made for sopping.

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 1/4 cups thinly sliced leek
  • 3/4 cup dry white wine
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 pounds small mussels, cleaned
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 265
  • fat 14 g
  • satfat 5.7 g
  • monofat 5.1 g
  • polyfat 1.6 g
  • protein 18 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 61 mg
  • iron 7 mg
  • sodium 556 mg
  • calcium 59 mg

How to Make It

  1. Heat butter and olive oil in a large stockpot over medium-high heat. Add leek to pan; cook 1 to 2 minutes or until softened, stirring occasionally. Add wine, lemon rind, and juice to pan; bring to a simmer, and cook 2 minutes.

  2. Add mussels to pan. Cover; cook 3 minutes or until mussels open, gently shaking pan 1 to 2 times during cooking. Remove pan from heat.

  3. Spoon mussels into a large shallow serving bowl. Stir salt and pepper into broth, and pour over mussels in bowl. Serve immediately.