Ingredients

• 2 pounds (900g) mussels
• 1 small leek, white and light green parts only, thinly sliced
• 1 small shallot, thinly sliced
• 4 medium cloves garlic, thinly sliced
• 2 bay leaves
• 1 cup (240ml) hard dry cider or white wine
• 3 tablespoons unsalted butter, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 3 tablespoons minced fresh parsley leaves
• 2 to 3 tablespoons homemade mayonnaise (optional)
• 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled or toasted
• Kosher salt and freshly ground black pepper

Steps

1. Prepare the mussels by scrubbing them under cold running water and removing the beards. Discard any that are open or cracked.
2. In a large pot, melt 1 tablespoon butter over medium heat. Add leek, shallot, garlic, and bay leaves. Season with salt and pepper. Cook, stirring, until softened but not browned, about 5 minutes.
3. Add wine (or cider), lemon juice, and zest to the pot. Bring to a simmer and cook for about 2 minutes.
4. Add mussels, cover, increase heat to high, and cook, shaking the pot occasionally, for about 5 minutes, or until all mussels have opened. Discard any that don't open.
5. Remove pot from heat. Whisk in remaining 2 tablespoons butter and, if desired, mayonnaise for creaminess. Return mussels to the pot along with parsley; stir to combine.
6. Transfer to bowls and serve immediately, with toasted or broiled bread for soaking up the flavorful broth.