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LOCATION: Recipes >> Shellfish >> Mussels 09

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Mussels

1 Kg / 2 lb mussels, cleaned and bearded
2-3 leeks, carefully cleaned and sliced
2-3 cloves garlic, crushed, optional
15-20 sprigs parsley, cleaned
olive oil
250 ml / 1 cup dry vermouth

Check the mussels, discarding any that are open and don't close on
tapping. In a large pot, saute leeks in olive oil. Add garlic if
desired. Add the parsley, mussels, and vermouth.

Cover and steam a few minutes until mussels open. Scoop out the
mussels with a slotted spoon; discard any that don't open.


Leftovers soup:

cooking liquid from above
light cream
white rice, cooked
leftover mussels

The cooking liquid left in the pan can be turned into a great soup
the next day: Dilute with about half its quantity of water and
bring to a simmer. Add about as much light cream as water and
carefully heat. Strain, pressing out all the liquid, and add cooked
white rice and any leftover mussels. Taste--you may want to add
more water.

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