Did it rain on your 4th of July parade, like it did mine? We had to do a rain date for our bbq. Instead of getting super sad and staring at our grill I put our dutch oven to work. Grab some mussels and some crusty bread to turn that frown upside down! Just as a note, I used 2 pounds of mussels because it is just Brian and I. But this recipe can work with 3 if you have more people enjoying the dish! To work with the lemongrass cut off the bottom of the stalk. Peel off the dried layer, which may be the first two. Then separate some of layers before you throw them into the pot so the lemongrass oils and flavor will be easier released!
to clean the mussels, put them in a large bowl and cover with water and a heaping tablespoon of flour. Soak for about 30 minutes, that way the mussels should release any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
Cut off the dark green part. Slice off the leek's dark green end, trimming to the part where the color is a pale green. Cut off the end; slice stalk the lengthwise. Run leeks under water or chop. Swish in water and strain.
In a large dutch oven or non aluminum stock pot heat 2 tablespoons of butter and the olive oil. Add the garlic and cook for about 3 minutes until fragrant, then add the leeks. Saute for another 3 minutes until they become soft.
Add in your wine, lemongrass, and season with salt and pepper. Bring to a boil. Add in the mussels. Cover with a lid and let the mussels steam for about 10 minutes. Until all the mussels are open.
Discard any mussels that did not open. Add the other two tablespoons of butter and give a gentle stir. Garnish with chives and serve with some crusty bread!