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LOCATION: Recipes >> Shellfish >> Mussels 11

Print this Recipe    Mussels 11

Mussels with Vermouth, and Mussel Bisque

2 leeks, carefully cleaned and sliced
olive oil
2 lbs mussels, checked for signs of life and debearded
10-12 sprigs parsley (no need to remove from stems)
3/4 cup dry vermouth

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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