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- 2/3 cup dry white wine Sauvignon Blanc works nicely
- 2 lbs mussels scrubbed under cold running water and debearded. Throw out any mussels with cracked shells or that did not close when you scrubbed them.
- 1 1/2 tbsp Frescolio Garlic Infused Olive Oil
- 1 large shallot chopped
- 1 stalk leek white and light green parts only, chopped
- 2 cloves garlic finely chopped, divided
- 1 tbsp fresh tarragon chopped
- 4 tbsp fresh parsley chopped, divided
- 1 tbsp Frescolio Sicilian Lemon White Balsamic Vinegar
- 1 tsp fennel seeds
- 1 tbsp mezcal Pernod or brandy works nicely also
- 3 tbsp heavy whipping cream
- salt to taste
- fresh baguette for dipping
- Heat the olive-oil in a large, heavy fry pan with a tight-fitting lid. Sauté the shallots, leeks, and one clove of garlic for a few minutes. Add 3 tablespoons of parsley (reserve remaining tbsp for garnish), vinegar, wine, fennel seeds, and Mezcal/Pernod/Brandy. Heat until almost boiling. Add mussels and steam for 3-5 minutes until the mussels have opened.
- With a slotted spoon, transfer the mussels to individual bowls. Discard any that did not open.
- Add the cream to the sauce and cook over med-high for 3 minutes until slightly reduced. Season with salt and a the remaining 1 clove garlic. Pour some sauce over each bowl of mussels. Garnish with remaining fresh parsley. Serve immediately with fresh chunks of baguette for dipping.
This recipe uses Garlic Infused EVOO and Sicilian Lemon White Balsamic. A possible variation is Leek Agrumato EVOO with Condimento Bianco White Balsamic.