2 tablespoons butter
2 small leek, halved, thinly sliced (white and pale green parts only)
4 lbs mussels, scrubbed and debearded
2 cup dry white wine
1 cup whipping cream
1/2 coarsely chopped fennel bulb (discard stalks and core)
6 tablespoons chpped fresh parsley
• Melt butter in heavy large pot over medium heat. Add leeks; saute 3 minutes. Add mussels and wine. Cover and simmer until mussels open (discard any that do not open). Using slotted spoon, transfer mussels into 4 bowls.
• Stir cream and 3 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. pour sauce over mussels. Sprinkle with remaining parsley.
