1. Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan. 2. Add the herb sprigs and garlic and simmer for 1 minute. 3. Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened. 4. Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath. 5. Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender. 6. While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish. 7. To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells. ---------------------------------------------------------------------------
Nutrition
Ingredients
