Steamed Mussels With Leeks And Mushrooms

• 2 TBS of parsley
• 2 TBS of olive oil
• 3 garlic cloves finely chopped
• 1/8 cup of parsley finely chopped
• 1 medium leek chopped
• 1 portabella mushroom cap chopped
• 1 celery stock thinly chopped
• 1/2 cup ale beer
• 2 cups of chicken broth
• 1/2 lbs of mussels
• Salt and pepper for flavor

1. Use a 2" shallow 14" diameter sauce pan with lid.
2. Saute garlic with olive oil. When almost cooked, add parsley, salt and pepper.Then add leeks and cook until fully cooked. Add mushrooms and cook again until fully cooked. Add celery and stir. Add beer and cook until alcohol is gone. Then add chicken stock and wait until it boils. Add salt and pepper for flavor. Once it boils, then add mussels and cover. Cook mussels for 10 minutes. Once cooked, ready to be served.

parsley, olive oil, garlic, parsley, portabella mushroom, celery, ale beer, chicken broth, mussels, salt

Taken from www.epicurious.com/recipes/member/views/steamed-mussels-with-leeks-and-mushrooms-50160766 (may not work)