Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter

Ingredients

• 3 tablespoons butter 
• 0.3 cup flat-leaf parsley fresh chopped
• 0.3 bunch thyme leaves fresh
• 4  garlic cloves minced
• 2  leeks white finely chopped
• 3 pounds mussels 
• 4 servings olive oil extra-virgin
• 1 cup white wine 

Equipment

• pot

Directions

1. Rinse the mussels under cold running water while scrubbing with a vegetable brush.
2. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat.
4. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes.
5. Add the mussels and give everything a good toss.
6. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat.
7. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper.
8. Sprinkle with the parsley and serve immediately.