Belgian-Style Mussels

INGREDIENTS: 1 Tbsp.olive oil 2 Tbsp. white-wine vinegar or tarragon vinegar 1Tbsp. shallots 3/4 cup leek whites, chopped 1/2 cup heavy cream 1 cup mushrooms, diced dry white wine (optional) 2 lbs. mussels

INSTRUCTIONS:
Heat olive oil in dutch oven or heavy pot and sauté shallots, leeks and mushrooms until limp, but not brown. Add mussels, vinegar and heavy cream. Cover and steam on high about 4 minutes until mussels are opened. Thin sauce with white wine if desired.

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