Mussels Mariniere

Ingredients

• 2 tablespoons butter
• 1 leek, cleaned, halved, and chopped
• 1 shallot, finely chopped
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1 pound mussels, scrubbed and debearded
• 2 tablespoons chopped chives
• French bread, as accompaniment

Directions

In a large saucepan, add the butter and melt. Add the leeks and shallots and sweat for 3 minutes, or until softened. Add the white wine and reduce by 1/2, about 4 minutes. Add the cream and reduce by 1/4, about 3 more minutes. Add the mussels, cover, and cook until the mussels open, about 5 minutes. Discard any unopened mussels. Sprinkle with chives and remove from the heat. Serve in bowls with the French bread.