Lunchbreak: Steamed mussles in a sweet and savory leek broth
Rustic Northern Italian Cuisine
Pizza Rustic -Rustic Northen Italian Cuisine
3908 N. Sheridan
Steamed Mussels in a Sweet & Savory Leek Broth
32 fresh mussels
1 and 1/2 leeks
3 Tbs olive oil
1/2 cup white wine
1 1/2 cups heavy cream
chopped Italian parsley
Heat olive oil in a sauté pan. Sauté thinly sliced leeks for about a minute. Add rinsed mussels. Add white wine. Cover to create steam. When mussels start to open, remove lid and add cream, salt and pepper. Stir for a couple of minutes until mussels are all open (don’t force any that won’t open on their own, discard them). Combine broth and mussels, add caramelized leeks. Sprinkle with parsley. Put into mussel serving bowl. Add an empty bowl for shells.
Toast small slices of Italian bread. Rub with fresh garlic clove. Drizzle with olive oil.