|Small black mussels||1 Pound, debearded and cleaned|
|Garlic||4 Clove (20 gm), sliced|
|White wine||1⁄2 Cup (8 tbs) (Such As Chardonnay)|
|Water||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1 Tablespoon|
|Potato||1 Large, peeled and diced|
|White of leek||1⁄2 , sliced|
|Virgin olive oil||1⁄2 Tablespoon|
|Lime juice||1 1⁄2 Tablespoon|
|Chopped fresh italian parsley||1 Tablespoon|
Place the mussels in a large saucepan with the garlic, wine, water, pepper, and bay leaf, and bring to a boil.
Steam, covered, for 5 minutes until the mussels open (discard any that do not open).
Remove the mussel meat from the shells and transfer to a mixing bowl.
Reduce the cooking liquid to 1/2 cup and set aside.
Blanch the diced potato in 1 quart boiling sailed water for 8 to 10 minutes until tender.
Drain in a sieve or strainer, shock under cold running water, and transfer to the mixing bowl.
Blanch the leek in 2 cups boiling water for 2 to 3 minutes, until al dente and transfer to the mixing bowl.
Place the reserved cooking liquid in a blender and blend with the olive oil and lime juice.
Add to the mixing bowl with the parsley, and thoroughly combine.