MUSSELS IN LEEK TARRAGON WINE SAUCE

Ingredients: 3 pounds fresh mussels, cleaned 3 tablespoons unsalted butter 1 large leek, white part only, cut into thin slices 4 cloves garlic, smashed ¼ cup fresh tarragon, finely chopped ¼ cup fresh Italian parsley, finely chopped 1 cup chicken or vegetable broth 1 cup white wine 6 thick slices French bread, cut on diagonal, buttered and toasted Have mussels clean and set aside.  In a large skillet, heat butter until melted.  Sauté the leek and garlic for 3-4 minutes until leeks are softened.  Add tarragon, parsley, broth and wine.  Cook for another minute.  Add the mussels, cover, and steam for 5-6 minutes until just opened. Place mussels and juices in 6 soup bowls. Top each with a slice of bread to soak up the juices.  Serves 6 as first course, 4 as main course.