2-2 1/2 mussels (cleaned, discard any that are open)
2 large leeks, diced
1 stalk celery, sliced
1 small onion, sliced
3/4 cup (dry) white wine or water
minced parsley to taste
salt
pepper
Directions:
Place the leeks, celery, onion, parsley and wine in the bottom of a large pot with a lid. Add the mussels. Cover and bring the liquid to a boil. Cook until the mussels have all opened, stirring occasionally. Discard any mussels that did not open.
Quick tip: When picking up mussels at the store, ask for some ice to place in a bag with the mussels for the trip home. You want to keep them as cool as possible to avoid any mass mussel death. Refrigerate until cooking. If they are very fresh, they should be fine refrigerated overnight. If unsure, plan on making them the same day they were purchased.
My thoughts:
I think every time I have mussels I love them a little bit more. They are so quick to make, always delicious, easy to vary and very affordable. When we made this, I am a little embarrassed to say, we actually made 5 lbs of mussels and split them between the two of us. In our defense, they were quite small and we hadn't had anything else to eat that day. For this recipe, I paired it down to a more reasonable 2 to 2 1/2 lbs but if you are up for a mussels orgy, by all means, feel free to double it. And by all means, make frites to go with.
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