1 pound mussels in shells (about 30)
3 ounces pancetta, chopped
3 medium leeks, sliced (1 cup; white part only)
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup dry white wine
2 to 3 tablespoons snipped fresh chives
Crusty country bread (optional)

Scrub mussels under cold running water. Remove beards. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.

In a Dutch oven cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta; drain on paper towels. Drain fat from the Dutch oven, reserving 1 tablespoon. Return the 1 tablespoon fat to Dutch oven. Add leeks; cook and stir about 3 minutes or until tender.

Add orange peel, orange juice, and wine to Dutch oven. Bring to boiling. Add mussels to Dutch oven; reduce heat. Simmer, covered, for 5 to 7 minutes or until mussels open. Discard any mussels that do not open. Sprinkle with pancetta and chives. If desired, serve with crusty country bread.

PER SERVING 333 cal., 11g total fat (3g sat. fat), 47mg chol., 905mg sodium, 33g carb.,2g fiber, 20g pro.