Ingredients
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, thinly sliced
1 leek (white and light-green parts only), well rinsed, cut in half lengthwise, then thinly sliced crosswise
1 fennel bulb, quartered, cored and very thinly sliced
4 pounds mussels, scrubbed and debearded
2 cups Vouvray or a light-bodied Sauvignon Blanc
2 bay leaves
1 tablespoon minced parsley
Preparation
Heat the oil and butter in a large heavy stockpot over medium heat. Add the garlic, leek and fennel. Saute, stirring occasionally, until just softened, 2 to 3 minutes. Add the mussels, wine and bay leaves. Cover the pot and steam the mussels until they open, about 2 minutes. Uncover and cook another 2 minutes, stirring once or twice.
Ladle into wide, shallow serving bowls and garnish with parsley.
PER SERVING: 325 calories, 23 g protein, 11 g carbohydrate, 11 g fat (3 g saturated), 129 mg cholesterol, 582 mg sodium, 8 g fiber.
