MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Moules Marinières (Sailor-Style Mussels)
 Categories: Seafood, Vegetbles, Herbs, Wine, Breads
      Yield: 4 Servings
 
      2 tb Unsalted butter
      1 sm Leek; white & light green
           - only, thin sliced
      1 sm Shallot; thin sliced
      4 cl Garlic; thin sliced
      2    Bay leaves
           Salt & fresh ground pepper
      1 c  Hard dry cider or white
           - wine
      2 lb Mussels *
      3 tb Mayonnaise or heavy cream
           - (optional)
      3 tb Fresh parsley leaves; minced
      1 tb Lemon juice
      1    Lemon; grated zest of (1 ts)
           Additional mayonnaise;
           - for serving
      1    Loaf rustic sourdough bread;
           - thick sliced, drizzled
           - with olive oil, broiled
           - until heavily toasted
 
  In a medium Dutch oven or large saucepan, melt 1 tb butter over
  medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season
  lightly with salt and heavily with black pepper and cook, stirring,
  until vegetables are very soft but not browned, about 10 minutes.
  
  Increase heat to high and add cider or wine. Bring to a boil and
  let reduce by half, about 2 minutes. Add mussels, stir, cover, and
  cook, shaking pan constantly and peeking every 30 seconds to stir.
  As soon as all the mussels are open, transfer mussels to a bowl
  using tongs. Place pan lid over bowl to keep mussels warm.
  
  Remove from heat and whisk in remaining butter along with
  mayonnaise or crème fraîche (if using). Return mussels to pot, add
  parsley, lemon juice, and lemon zest, stir to combine, then
  transfer to a warm serving bowl. Serve immediately with additional
  mayonnaise (if using) and broiled bread.
  
  * Examine mussels before using. If they're gritty or have lots of
  beards (it'll look like bits of hair coming out from between their
  shells), scrub them well under cold water and pull out the beards
  by grabbing them and pulling towards the hinge-end of the mussels.
  Farm-raised mussels are generally quite clean when they are sold.
  
  Discard cracked mussels or open mussels that don't close when
  tapped with another mussel.
  
  Recipe by J. Kenji López-Alt
  
  Recipe FROM: https://www.seriouseats.com
  
  Uncle Dirty Dave's Kitchen
 
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