Mussels with Leeks

Seafood is super for Paleo because it is so lean.  In the past, we would have sopped up the broth with bread, but now I have it with sauteed shredded zucchini as a side dish.

Mussels with Leeks

2-3 large leeks, white part only, thinly sliced and well rinsed
2 garlic cloves, minced
1 Tbsp coconut oil or olive oil
2# mussels, rinsed and de-bearded
2 Tbs heavy cream, if you can tolerate it

In a large saute pan with a tight fitting lid, heat the oil over medium.  Add the leeks and garlic and cook until soft.  Season with salt and pepper.  Add the mussels, stir and cover with lid.  Steam for 4-5 minutes, until mussels open up.  They should have released some liquid.  If using, drizzle the heavy cream over the mussels and serve.  I like to pour the mussels into a large bowl so the sauce can go over the top, and then the hubs and I pick a few out at a time.  A mussel along with a bite of the sauteed zucchini is just perfect!