Ingredients:
3 Tbs olive oil
2 table spoons of butter
2 medium leeks (1/2 inch rounds)
1/2 fennel head, diced
1 medium shallot diced
1 celery stalk diced
5 garlic gloves, thinly sliced
4 thyme sprigs
1 bay leaf
pinch crushed red pepper flakes
Parsley
3 cups dry white wine or beer
1/2 cup of cream
4 pound mussels, debearded and scrubbed
kosher salt to taste
1/4 cup parsley
warm crusty bread for serving
Directions:
Heat olive oil in a large heavy-bottomed skillet or a high-sided cast-iron pan (dutch oven) over medium heat.
Sauté leeks, fennel, shallots, and celery with salt to taste for 8 to 10 minutes until vegetables are soft but not brown, stirring frequently.
Add garlic, thyme, bay leaf, and red pepper flakes, and cook for 2 minutes.
Increase the heat and add the wine.
Bring the wine to a boil and reduce by half.
Add the mussels, cover, and cook while shaking the pan. Check every 30 seconds for open mussels.
Remove open mussels, transfer to a bowl, cover to keep warm, and remove the pan from the heat.
Discard any unopened mussels.
Reheat the mussel liquid over medium heat, return mussels to the pot, and shake for 30 seconds to 1 minute.
Remove mussels from the pot and serve with fries, aioli sauce, and crusty bread for dipping.
Photo credit: unknown
