2 lb. mussels
1 tbsp. olive oil
1 tbsp. shallots
3/4 c. leek whites, chopped
1 c. mushrooms, diced
2 tbsp. white wine vinegar or tarragon vinegar
1/2 c. heavy cream
Dry white wine

Rinse and debeard mussels. Heat olive oil in a Dutch oven or heavy pot and saute vegetables until limp, but not brown. Add mussels, vinegar and heavy cream. Cover and steam on high heat about 4 minutes, until mussels are opened. Thin sauce with white wine if desired. Serves 2.