Trim leek at the root. Split lengthwise fro cleaning.Rinse under cold water and transfer to bowl and let soak. Dry and julienne. Set aside.
In small skillet, combine 1 tablespoon butter, leeks, and the fennel over moderate heat. Cook until softened. Add mushrroms and cook until all are tender, about 3 minutes more. Set aside.
Clean mussels. In a very large skillet, combine shallote, wine, parsley stems, and remaining butter ovewr high heat. Boil about 5 minutes. Add mussels and srinkle with pepper and stir. Cover and cook until mussels open.
Transfer mussels to a large warmed serving platter, removing the top of each mussel shell. Cover with foil.
To finish: strain cooking fluid through fine mesh sieve with moistened cheese cloth intl medium sauce pan. Add thyme and cook over moderte high heat and reduce by half, 2-3 minutes. Stir in cream and curry powder or saffron threads. Continue cooking until mixture boils. Add mushroom mixture and stir. Spoon sauce over mussels and sprinkle with parsley.
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 139 (53%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 43.3mg||13 %|
|Sodium 107.8mg||4 %|
|Potassium 1386.1mg||36 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 15.9g|
|Protein 12.6g||18 %|
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Calories per serving: 264
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