Steamed Mussels

Serve with a loaf of a rustic artisanal bread to sop up the broth.

4 lbs. mussels
2 T unsalted butter
2 T extra-virgin olive oil
2 leek (3-inches of green left on), chopped
1/2 cup diced (1/4-inch) celery
1/4 cup chopped onion
1/2 cup chopped flat leaf parsley, plus 2 T for garnish
1 T finely minced garlic
salt and pepper, to taste
2 cups dry white wine and 1 cup water

Scrub and rinse the mussels well in several changes of cold water. Just before cooking, pull off their beards.

Melt the butter with the oil in a large pot over medium-low heat. Wilt the leek, celery and onion, stirring, for 7 minutes; add 1/2 cup parsley and the garlic in the last 3 minutes. Season with salt and pepper.

Add the mussels, wine and water, then raise the heat to high. Cover and cook, shaking the pan occasionally, until the mussels open, 6-8 minutes. Discard any that do not open. Serve in shallow bowls with the broth. Sprinkle with remaining parsley.

Serves 4