Steamed Mussels With Leeks And Carrots
Ingredients
- 2 lbs mussels, debearded and scrubbed
- 8 oz dry white wine
- 1 oz chopped garlic
- 1/2 tsp black pepper
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 oz sliced leeks
- 2 oz sliced carrots
- 4 oz butter
- 1 tbsp fresh parsley, chopped
Directions
Combine the mussels, wine, garlic, thyme, bay leaves,
leeks, and carrots in a large pan.
Cover the pan and bring to a boil. Steam until mussels open.
Remove the mussels and arrange them in 2 large soup bowls.
Cook the liquid until it reduces by half. Pour the sauce over the mussels.
Garnish with parsley.
Yield: 2 servings
