Mussels with Vermouth, and Mussel Bisque
2 leeks, carefully cleaned and sliced
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.