Mussels With Potato and Garlic

Ingredients

• 3 1/2 lbs live mussels
• 1 cup water (scant)
• 1/4 cup dry white wine
• 1 sprig fresh thyme
• 1 sprig fresh parsley
• 3 garlic cloves, sliced
• 4 ounces leeks, thinly sliced
• 14 ounces potatoes, peeled, cut into 1/2-inch dice
• 1 tablespoon chopped fresh parsley
• fresh ground black pepper

Directions

1. 1

   Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan.

2. 2

   Add the herb sprigs and garlic and simmer for 1 minute.

3. 3

   Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.

4. 4

   Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.

5. 5

   Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender.

6. 6

   While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.

7. 7

   To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.