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Mussels: Steamed Mussels with Leeks & Carrots

Source of Recipe


Pike Place Fish Market, Seattle, Washington






List of Ingredients



• 2 lbs. mussels, debearded and scrubbed
  
• 8 ounces dry white wine
  
• 1 ounce chopped garlic
  
• 4 sprigs fresh thyme
  
• 2 bay leaves
  
• 1/2 tsp black pepper
  
• 2 ounces sliced leeks
  
• 2 ounces sliced carrots
  
• 4 ounces butter
  
• 1 Tbsp fresh chopped parsley
  






Instructions



1. Combine the mussels, wine, garlic, thyme, bay leaves, pepper, leeks and carrots in a large pan. Cover the pan and bring to a boil. Steam until the mussels open.
   
   
2. Remove the mussels and arrange them in 2 large soup bowls.
   
   
3. Cook the liquid until it reduces by half. Swirl in the butter. Pour the sauce over the mussels. Garnish with parsley.
   
   Makes 2 servings.