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Irish Lenton Leek and Mussel Stew

Submitted by: Eileen Springer of Johnstown, PA | Date Added: 10 Nov 2009
Listed in: Main Dish

Irish Lenton Leek and Mussel Stew Ingredients


5 lbs cleaned and bearded mussels

4 leeks chopped finely

2 shallots chopped finely

2 cloves garlic minced

1/4 cup chopped fresh parsley

1/8 cup chopped fresh dill

2 tbs snipped fresh chives

1/2 bottle dry white wine

8 tbs unsalted butter, cut into cubes

5 cups fish broth

Pinch of saffron

Fresh black pepper to taste


Irish Lenton Leek and Mussel Stew Cooking Instructions


To prepare and clean fresh mussels:



Put mussels in a large container and add cold water to cover.

Sprinkle in a handfull of cornmeal, and place in a refrigerator for 1/2 hour.

As the fresh mussels open to eat the cornmeal, they will release their sand and it will sink to the bottom of the pot.

Gently pick out the mussels, discarding any that do not close at your touch.

Discard the sandy water.

Scrub the shells with a stiff brush or scouring pad and nip bears with kitchen scissors.



Place leeks, shallots, garlic, mussels, parsley, dill, and chives in a large stockpot.

Slowly add wine and place on high heat, tightly covered until mussels steam open, about 6-8 minutes.

Shake the pot occassionally so that the mussels cook evenly.



Gently transfer mussels to a colander, reserving the liquid in the pot for later.

Shell the mussels and set aside, discarding any that remain tightly closed.



Place stokcpot with reserved broth on low heat.

Melt butter slightly in microwave and then whip with a wire whisk until frothy.

Stir butter into stockpot.

Stir in saffron and simmer gently over low heat for about 3 minutes.

Season with pepper.

Add mussels and continue to heat for 2 more minutes.

Do not allow liquid to boil as mussels will become leathery.



Serve in warmed soup bowls and garnish with snipped chives and parsley.

Pass around slices of Irish soda bread or good rye to soak up the delicious broth.


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