Mussels With Leeks and Red Verjus | Oregonian Recipes
Leeks act as an aromatic in this dish, and their sweetness balances the bright acidity of the verjus. We use the small, sweet bouchot mussel; an alternative ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 3 large leeks (about 9 ounces total)
- 12 tablespoons unsalted butter
- 1/2 cup minced shallots
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 tablespoon plus 1 teaspoon minced fresh thyme
- 24 cloves garlic confit (see note)
- 4 pounds small mussels
- 2 cups red verjus
- 2 tablespoons minced fresh Italian (flat-leaf) parsley
- Freshly ground black pepper
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