Mussels with Vermouth, and Mussel Bisque
Ingredients
- 2 leeks, carefully cleaned and sliced
- olive oil
- 2 pound mussels, checked for signs of life and debearded
- 10-12 sprigs parsley (no need to remove from stems)
- 3/4 cup dry vermouth
Instructions
Saute the leeks in the olive oil. Add the remaining ingredients, cover, and simmer until the mussels open, about 5 minutes. Remove the mussels and serve, along with the strained juice for dipping bread in. Or, better yet, mussel bisque the next day: cooking liquid from above (strained) an equal amount of water 3/4 cup medium cream a few leftover cooked mussels Heat the liquids together, then add the mussels. Serve immediately.