Mussels Steamed In Vouvray With Fennel & Leeks

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 garlic cloves, thinly sliced
• 1 leek (white and light-green parts only), well rinsed, cut in half lengthwise, then thinly sliced crosswise
• 1 fennel bulb, quartered, cored and very thinly sliced
• 4 pounds mussels, scrubbed and debearded
• 2 cups Vouvray or a light-bodied Sauvignon Blanc
• 2 bay leaves
• 1 tablespoon minced parsley

1. Heat the oil and butter in a large heavy stockpot over medium heat. Add the garlic, leek and fennel. Saute, stirring occasionally, until just softened, 2 to 3 minutes. Add the mussels, wine and bay leaves. Cover the pot and steam the mussels until they open, about 2 minutes. Uncover and cook another 2 minutes, stirring once or twice.
2. Ladle into wide, shallow serving bowls and garnish with parsley.
3. PER SERVING: 325 calories, 23 g protein, 11 g carbohydrate, 11 g fat (3 g saturated), 129 mg cholesterol, 582 mg sodium, 8 g fiber.

olive oil, butter, garlic, only, fennel bulb, mussels, sauvignon, bay leaves, parsley

Taken from www.epicurious.com/recipes/member/views/mussels-steamed-in-vouvray-with-fennel-leeks-1211785 (may not work)