2 pounds mussels
1 medium leek
2 tablespoons olive oil
1 tablespoon butter
1 clove garlic, minced
1 cup off-dry white wine
freshly ground black pepper
1/4 cup chopped lovage leaves
Add mussels to a large bowl and fill with cold water; let soak for 20 minutes. Scrub each mussel and remove the beard by pulling toward the hinge using a towel between your thumb and forefinger for leverage. Let mussels drain in a colander.
Slice leek lengthwise and wash to remove grit. Cut off the dark green ends and discard. Slice leek into thin ribbons.
Warm oil and melt butter in a large sauté pan with a tight-fitting lid over low heat. Add garlic and sauté until fragrant, about 2 minutes. Add leek and cook until very soft, about 10 minutes. Add wine and half the lovage. Season with pepper.
Raise heat to high. Once wine begins to simmer, add mussels and cover. Cook until all the mussels have opened, no more than 3 to 5 minutes. Shake the pan to encourage the process. Sprinkle with the remaining lovage. Serve immediately.
Yield: 4 appetizer servings or 2 main course servings.
- Recipe courtesy of Joseph Erdos