I made these mussels for my family one summer night and they worshiped me for weeks. It is very easy, but layers bold flavors into a wonderful broth for sopping with crusty french bread.
Ingredients:
2 lbs fresh or frozen mussels with shells
2 ounces olive oil (enough to lightly cover bottom of pot)
4 strips thick-cut bacon (whatever you have in the fridge is fine)
10 cloves garlic, minced
2 shallots
2 leeks, chopped
3/4 bottle dry white wine
Touch of Heavy Cream
Crumbled Gorgonzola cheese
Salt and Pepper
1 Baguette
Heat olive oil in large pot. Once hot, brown bacon until almost fully cooked. Add leeks, garlic, and shallot and heat until "sweating." Add mussels and allow to steam for 2-3 minutes with lid on. Add wine, reduce to a simmer, and steam with the lid on for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open. Finish with a touch of cream, to taste, crumbled Gorgonzola and a generous seasoning of salt and pepper. Toast baguette if preferred for "soppage", and enjoy!
Remember: "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." ~Luciano Pavarotti
*foodie love
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