Mussels Steamed in Wine

By bakers_delight85

Ingredients

• 1 Tbsp. distilled white vinegar
• 1 small leek
• 2 pounds mussels
• 1 Tbsp. unsalted butter
• 1 Tbsp. extra-virgin olive oil
• 1/4 cup diced celery (1/4 inch)
• 1/4 cup chopped onion
• 1/4 cup chopped fresh flat-leaf parsley, plus 1 Tbsp. for garnish
• 2 tsp. finely minced garlic
• Salt and freshly ground black pepper, to taste
• 1 cup dry white wine

Details

Servings 2

Preparation

Step 1

Trim the roots and tough outer leaves off the leeks and discard them. Trim the remaining leaves to about 3 inches. Cut the leek in half lengthwise. Stir the vinegar into a bowl of water, add the leek, and soak for 30 minutes. Then rinse and drain.
Scrub the mussels well and rinse them in several changes of cold water to remove any sand. If they have beards, remove them by grasping the fibers with a dry paper towel or tweezers and giving a sharp yank, just before cooking.
Melt the butter in the oil in a large heavy pot over medium-low heat. Add the leek, celery, and onion and cook, stirring, until the vegetables are softened, 5 minutes. Add the 1/4 cup parsley and the garlic and cook, stirring, for 3 minutes more. Season with salt and pepper.
Add the mussels, wine, and 1/2 cup water to the pot and raise the heat to high. Cover and cook, shaking the pan occasionally, until the mussels have opened, 6 to 8 minutes.
Divide the mussels between two shallow bowls, discarding any that haven't opened. Spoon plenty of broth over each serving, sprinkle with black pepper and remaining tablespoon of chopped parsley, and serve.