Mussels With Potato And Garlic

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 3 1/2 lbs live mussels
• 1 cup water (scant)
• 1/4 cup dry wine
• 1 sprig fresh thyme
• 1 sprig fresh parsley
• 3 garlic cloves, sliced
• 4 ounces leeks, thinly sliced
• 14 ounces potatoes, peeled, cut into 1/2-inch dice
• 1 tablespoon chopped fresh parsley
• fresh ground black pepper

Recipe

• 1 wash the mussels in plenty of cold water, pulling away the hairy beards as you go. discard any that are not closed or do not close when tapped sharply with a knife. bring the water and wine to a boil in a large pan.
• 2 add the herb sprigs and garlic and simmer for 1 minute.
• 3 add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
• 4 discard any mussels that have not opened. immediately drain into a colander, catching all the juices in a bowl underneath.
• 5 strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. cook over medium heat for about 7 minutes, or until the potatoes are tender.
• 6 while the potatoes are cooking, pull the mussels from their shells. save a few of the shells for garnish.
• 7 to serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. check and adjust the seasoning to taste. serve in warmed bowls garnished with a few nice shells.