Mussels with Leeks and White Wine

I do love a great bowl of steaming hot mussels in a broth, or wine soup, as I've referred to it before and a perfectly fresh and chewy baguette.....assuming there's wine in it and if I make it, there most likely will be.  So inexpensive, incredibly easy and so delicious.  My cousin Robin mentioned mussels one night and reminded me how good they were.  It had been a while since I'd made them....why?  Obviously a bout of temporary insanity....won't happen again.  Anyhow, she mentioned she makes them with white wine, leeks and a touch of cream.  I began to drool almost immediately.  Now, she doesn't really follow a recipe so she verbally gave me the ingredient list with approximate measurements.  This is what happened and I'm so glad it did...and so is my husband and 6 year old who inhaled them. Thanks Robin! 
P.S. My friend Jen made a similar version the other night but substituted shallots for leeks and hit the final product with a squeeze of fresh lemon.  Wickedly delicious as well and a definite keeper.

Mussels with Leeks and White Wine

Serves 4

4 lbs Mussels, scrubbed*
2 tbsp butter
2 leeks, sliced thin and cleaned well
3 cloves garlic, finely chopped
1 cup white wine
1/2 cup heavy cream
salt & pepper
handful fresh Parsley, finely chopped
fresh grated Parmesan (optional)

*Wash the mussels in some cool water and de-beard if necessary.  Tap the mussels, if they don't close, them out...they're dead.

Heat the butter over medium heat in a large saucepan that can be fitted with a lid or a large pot.  Add the leeks and garlic and sweat for about 5 minutes or until soft.  Add the wine and cream, season with some salt and pepper and bring to a boil for about a minute.  Toss in the mussels, turn down the heat to medium and put a lid on the pot.  When all of the mussels open,  they're done. About 5 minutes.  If any of them don't open, toss them out.  Check for seasoning, add the parsley and sprinkle on a large handful of Parmesan if you so desire.  Tip into a large serving bowl and serve this with a baguette....it's a must.