Wednesday, August 4, 2010

What Was Left

After our yummy mussels and leeks dinner last night. I can't even tell you how good this was. The recipe is a combo from several sources including a Norwegian cooking guy on a latenight show I watched sitting up with sweet P a while ago - he cooked these on a kind of bunsen burner right next to the fjord where they had been caught.

2 large leeks, chopped, plus onions/scallions if you have them
Tbls olive oil
1 bag mussels (for two adults)
1/2 c white wine
1/2 c stock (veg or chicken ok, water or all wine also fine)
handful fresh thyme, about 10 sprigs
1/4 c half and half or heavy cream (milk works but makes a weaker broth)
lots of bread for dipping

Saute the leeks and onions in the olive oil in the bottom of a large pot. When translucent add the wine, stock, and thyme. Once that boils, add the mussels and cook covered for 4-6 minutes until all the mussels open. Turn off the heat (if cooked too long they will get rubbery). Add the half and half and stir gently to distribute. Ladle up the mussels into individual bowls and top with the cooking broth/leeks. Discard any mussels that didn't open. Serve immediately with bread to sop up the broth.

While I'm on a sea theme, check these out.

I stumbled on this over at the Purl Bee, as


  1. Her work is amazing isn't it. Off to check out the link how to do it.
    I received the bag today and love it!! Many thanks and warm wishes, Tonya

  2. Thanks Tonya - best of luck with the bag!


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