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servings
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Ingredients
- 1 Large Leek or Onion chopped or sliced
- 2 Tbsp Olive Oil or Unsalted Butter
- 2 Lbs Mussels scrubbed and de-bearded
- 1 Cup Seafood Stock Water, Wine or Beer can be substituted
- 2-3 Sprigs Rosemary Thyme or Parsley can be substituted or a combo used
Ingredients
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Instructions
- Heat 1 Tbsp oil in a large pan over medium-high heat
- Add in the leek. Cook, uncovered and stirring often, until the leek begins to soften
- Add in the stock, mussels and rosemary
- Cover and cook until the mussels have opened completely. 3 to 5 minutes
- Discard mussels that have not opened. Toss with remaining oil
- Serve mussels and broth in shallow bowls with crusty bread