Ingredients
3 lbs (1.8 kg) fresh PEI Mussels
1⁄2 cup (125 mL) dry white wine
2 Tbsp (30 mL) minced shallots
2 tsp (10 mL) minced garlic
2 tsp (10 mL) olive oil
5 1⁄2 cups (312.50 g) thinly sliced leeks
1⁄3 cup (80 mL) finely chopped celery
2 1⁄2 cups (625 mL) chicken broth
2 1⁄2 cups (625 mL) unpeeled red new potatoes, cut into 1/2-inch dice
1 cup (250 mL) carrots, cut into 1/4-inch dice
1 tsp (5 mL) Worcestershire sauce
1⁄4 tsp (1 mL) tabasco sauce
1⁄4 tsp (1 mL) freshly ground black pepper
1 lb (500 g) kale, thoroughly washed, stems removed
2 cups (500 mL) mussel cooking liquid