Mussels with Leek and White Wine Sauce

This meal comes together very quickly! It's looks fancy, but it's easy enough for a weeknight meal.

1. Rinse the mussels under cold water, scrubbing with a vegetable brush. Remove any stringy mussel beards. Discard any that have broken shells. Let sit in fresh water while the leeks are being prepared.
2. Slice the leeks in half lengthwise, and rinse making sure to get any dirt out from between the layers. Finely chop the leeks (white parts only) and set aside. Mince the garlic.
3. In a large pot, heat 2 tbsp of butter and 1 tbsp of olive oil. Add the leeks and garlic and cook until the leeks are very soft (about 5 min). Season with salt and pepper.
4. Add the mussels and mix well. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels are open. Stir occasionally.
5. Add the remaining 1 tbsp of butter and stir.

Serve with a nice baguette and a salad.