French Bistro style.
INGREDIENTS
3 lbs live mussels
3 T unsalted butter
2 1/2 cup white wine (crisp decent wine)
2 chopped leeks (white part)
4 chopped garlic cloves
1 bay leaf
chopped parsley
pinch of thyme
2-4 peppercorns
4 strips of bacon (optional)
cilantro for garnish
slice lemon wedges
DIRECTIONS:
Scrub mussels and rinse well. Make sure there is no sand.
Heat butter in a large skillet or wok at a high temperature. Add chop leeks, garlic, add white wine (more if needed) bay leaf, thyme and peppercorns.
Bring to a boil and reduce heat add clean mussels (do not brown garlic). Cover with a lid. Stir once or twice to mix the bottom and top mussels, add chopped parsley.
Cook mussels for about 5-8 minutes or until all mussels have open. Throw any unopened mussels. Bad mussels will not open.
Cook bacon and crumble on top of mussels, add a bit more fresh chopped parsley..
Garnish with cilantro and lemon (optional).
Enjoy with a dish of pasta or rice with mushrooms and some toasted slices of a baguette or sourdough bread.
