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Belgian Style Mussels
2 lb. Mussels
1 Tbsp. olive oil
1 Tbsp. shallots
3/4 cup leek whites, chopped
1 cup mushrooms, diced
2 Tbsp. white wine vinegar or tarragon vinegar
1/2 cup heavy cream
Dry white wine
Rinse and debeard Mussels. Heat olive oil in a Dutch oven or heavy pot and saute vegetables until limp, but not brown. Add Mussels, vinegar and heavy cream. Cover and steam on high heat about 4 minutes, until Mussels are opened. Thin sauce with white wine if desired.
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