Mussels in White Wine and Butter

• 2 lbs live mussels
• 1 small red onion
• 2 sliced leeks
• 34 cup lactancia butter or 34 cup other high-grade butter
• 13 cup mid-priced white wine (don't go cheap, it reflects the taste, I use a Sauvignon Blanc)
• 4 thinly sliced garlic cloves
• fresh ground black pepper
• 1 -2 teaspoon chili flakes (depending on your crowd)
• 1 liter high-end organic chicken broth
• 14 cup finely chopped fresh parsley

1. On low heat, melt 1/4 cup of the butter.
2. Add red onion, simmer until translucent (about 2 minutes).
3. Add leeks, simmer about 3 minutes.
4. Add remaining butter until melted.
5. Add chili flakes.
6. Turn up heat to med-high; depending on gas/electric wait until almost boiling point: THEN.
7. Add 1/4 cup wine; reduce 2 minutes.
8. Add remaining wine; reduce 2 minutes.
9. Add 1/2 cup chicken broth; reduce 3 minutes.
10. Add Black pepper and Garlic.
11. Add remaining chicken broth, bring to slow boil.
12. Once slow boil is acheived, put in your parsely, stir.
13. Put mussels into the pot; wait until the mollusks are opened.
14. Stir juices around mussels and serve with homemade garlic toast (french bread, fresh pressed garlic, fresh ground pepper and a dash of garlic salt; then the bread is broiled).
15. Drink a load of Sauvignon Blanc with this; and you will do the recipe justice!

live mussels, red onion, leeks, lactancia butter, midpriced, garlic, fresh ground black pepper, chili flakes, chicken broth, parsley

Taken from www.food.com/recipe/mussels-in-white-wine-and-butter-519983 (may not work)