Mussels in white wine a la Chez Meakin

From My Carolina Kitchen

Moules a la Mariniere - from Meakin at My Carolina Kitchen

3 pounds of small cultivated mussels, scrubbed and debearded if necessary

1 leek

2 cloves of garlic, finely chopped

2 tablespoons extra virgin olive oil

2 cups chicken broth (we like the low sodium & fat free variety)

1 cup dry white wine

1 - 14.5oz can whole tomatoes

½ cup of half & half or cream

2 capfuls of Pernod (optional)

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper to taste

4 tablespoons chopped fresh Italian parsley

Rinse the mussels in water, scrub and debead if necessary.

Cut the dark green leaves off of the top of the leek and discard them. You will be left with the light green leaves and white end. Cut the roots off of the white end and discard it also. Cut the remainder of the leek in half lengthwise, rinse well under running water to remove any dirt, and shake dry. Cut each half of the leek in half again and thinly slice.

Add the olive oil to a large non-aluminum stock pot and set the heat to medium. Sauce the leek and garlic in the olive oil for 3 to 5 minutes to soften, taking care not to brown.

Add the mussels in their shells, chicken broth and wine to the stock pot and stir well. Raise the heat to medium high. Cover and cook for 8 to 10 minutes, or until the mussels open. Discard any mussels that do not open.

Remove the stock pot from the heat and allow the mixture to cool. When it is sufficiently cool, carefully remove the mussels from the liquid and pick them from their shells, leaving a few in their shells for a garnish. Discard the remaining shells.

Add the mussels back to the liquid in the stockpot along with a can of whole tomatoes which you have gently crushed with your hands along with their tomato liquid. Stir, then bring the mixture to a boil, immediately turn the heat down to medium low and let it simmer about 10 minutes.

Add the half & half, Pernod if using, a good pinch of cayenne pepper and salt and pepper to taste. Let it heat through. Serve immediately in bowls with chopped fresh parsley for garnish. Accompany with slices of a crusty French baguette. Serves 4.