#4: Mussels with Pancetta, Leeks and Feta

3 lbs. Mussels, cleaned and debearded
2 large Leeks, chopped
1/3 lb. Pancetta, diced
1/2 lb. Bulgarian feta, crumbled well (drier feta works better in this dish).
1 cup chopped Parsley
1 cup Dry white wine
1 tbsp. Olive oil
2 tbsp. Butter

1) Heat olive oil in large pot over medium heat.

2) Add pancetta and cook 5-8 minutes or until crisp.

3) Remove pancetta with a slotted spoon. Add butter.

4) Once butter is hot, add leeks. Saute 8 minutes.

5) Add 1/2 cup parsley, pancetta and wine. Simmer 2 minutes.

6) Increase to high heat. Add mussels, cover, and steam for 8 minutes.

7) Add feta and parsley. Stir several times, then serve.