Mussels With White Wine And Leeks

1. 1

   Heat butter and olive oil in a large stockpot over medium-high heat. Add leek to pan; cook 1 to 2 minutes or until softened, stirring occasionally. Add wine, lemon rind, and juice to pan; bring to a simmer, and cook 2 minutes.

2. 2

   Add mussels to pan. Cover; cook 3 minutes or until mussels open, gently shaking pan 1 to 2 times during cooking. Remove pan from heat.

3. 3

   Spoon mussels into a large shallow serving bowl. Stir salt and pepper into broth, and pour over mussels in bowl. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.