Mussels in White Wine and Butter

Unbelievable results with this recipe

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  lbs  live mussels
• 1  small red onion
• 2  sliced leeks
• 3⁄4 cup  lactancia butter or 3⁄4 cup  other high-grade butter
• 1⁄3 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
• 1⁄4 cup  finely chopped fresh parsley

Directions

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!