Ingredients
- 4 1/2 lb mussels (preferably cultivated), cleaned and steamed , using half white wine and half water and reserving cooking liquid
- 2 medium leeks (white and pale green parts only), finely chopped
- 2 medium carrots, finely chopped
- 2 large orange bell peppers, finely chopped
- 1 large shallot, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 stick (1/4 cup) unsalted butter
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- Accompaniment: crusty bread
Directions
- Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.
- Wash chopped leeks in a bowl of cold water, then lift out and drain well.
- Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute. Add strained mussel cooking liquid and wine and simmer 10 minutes.
- Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.
