1 TBL Butter 1 TBL chopped shallots 1 TBL chopped garlic 1/2 cup leeks 1/2 cup chopped tomatoes 1 tsp rosemary Salt Pepper 24 mussels – cleaned (pull beard, rinse in cold water). If you find a mussel that isn’t closed, throw it away. 1/2 tsp flour 3/4 cup white wine Juice from 1/4 lemon 3 TBL butter 1/4 cup white wine Chopped parsley or chives for garnish Sauté first 8 ingredients (through pepper) until tender. Add next 4 ingredients. Raise heat to high, cover, and steam until the mussels open. Remove the mussels from the pan, throwing away...
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