Belgian Style Blue Mussels

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prepare

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serves

2 lb. fresh cultured blue mussels

1 tbsp. olive oil

2 tbsp. white wine vinegar or tarragon vinegar

1 tbsp. shallots

3⁄4 cup chopped leek whites

1⁄2 cup heavy cream

1 cup diced mushrooms

1 cup dry white wine (optional)

1

Rinse the fresh blue mussels in tap water.
2

Heat olive oil in dutch oven or heavy pot and sauté shallots, leeks and mushrooms until limp, but not brown.
3

Add fresh blue mussels, vinegar and heavy cream. Cover and steam on high about 4 minutes until the mussels are open. Thin sauce with white wine if desired.

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: AquaPrime Mussel Ranch