Dinner, 13 October 2006

Mussels, Leek and Herbs in Cream Sauce

Clockwise from top left: riesling, whipping cream, garlic, leeks, Italian parsley, mussels.

One and a half pounds of mussels, cleaned and debearded.

2 cloves of garlic, sliced thinly; Italian parsley and one cup of riesling.

Remember — if you wouldn’t drink it (wine), don’t cook with it.

2 leeks (pale green and white parts only), sliced thinly.

Cook mussels on moderate heat, partially covered, for 6 to 8 minutes.

Drain, reserve liquid.

1 T. unsalted butter, melted.

Leeks after roughly 5 minutes. Adjust seasoning.

Half of the leeks will be reserved for omelette fillings later this weekend.

Reserved mussel cooking liquid.

Whipping cream. Reduce for 2-3 minutes.

This recipe calls for saffron, which I forgot to get at Citarella. Incidentally, I’ve been living in the Upper East Side for the past six months and I recently discovered their 75th Street location. I think I’m in love.

Add reserved leeks, cook for 1 minute.

Finis. Garnish with minced parsley and serve immediately.

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