1 TBL Butter
1 TBL chopped shallots
1 TBL chopped garlic
1/2 cup leeks
1/2 cup chopped tomatoes
1 tsp rosemary

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 any that did not open. Keep warm.

Whisk in next two ingredients and heat to reduce the sauce.
Arrange mussels in serving bowls and pour the sauce over them. Top with chopped parsley or chives.
Serve with French bread.