Mussels with Vermouth, and Mussel Bisque

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    Mussels with Vermouth, and Mussel Bisque

    Ingredients

    • 2 leeks, carefully cleaned and sliced
    • olive oil
    • 2 pounds 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.

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