Steamed Mussels

Recipe Instructions Scrub and rinse the mussels well in several changes of cold water. Just before cooking, pull off their beards. Melt the butter with the oil in a large pot over medium-low heat. Wilt the leek, celery and onion, stirring, for 7 minutes; add 1/2 cup parsley and the garlic in the last 3 minutes. Season with salt and pepper. Add the mussels, wine and water, then raise the heat to high. Cover and cook, shaking the pan occasionally, until the mussels open, 6 to 8 minutes. Discard any that do not open. Serve in shallow bowls with the broth. Sprinkle with remaining parsley. This recipe yields 4 servings. Per serving: 750 calories, 26g carbohydrates, 100g protein, 20g fat, 275mg cholesterol. Description: "These are excellent with a thick slice of toasted bread to dip in the broth."