Mussels with Leeks & Cream

Every few months I rediscover mussels while I'm grocery shopping.  Two reasons to pick up a bag the next time you're at the super market they're (1) cheap & (2) quick to make. I think they're best served with a big glass of wine & some fresh crusty bread to sop up the sauce at the bottom of your bowl.

Click through for my super easy way to prepare mussels for your next quick dinner.



Ingredients:

• 1 tablespoon butter
• 4 baby leeks, cleaned, halved, thinly sliced
• 2 pounds mussels, scrubbed, debearded
• 1 cup dry white wine
• 1/2 cup whipping cream or half & half
• 4 tablespoons chopped fresh parsley

Make it!

1. Melt butter in heavy large pot over medium heat.
2. Add leeks & sauté 3 minutes.
3. Add mussels and wine.
4. Cover & simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
5. Stir cream & 2 tablespoons parsley into liquid in pot.
6. Simmer uncovered 3 minutes.
7. Season sauce with salt and pepper.
8. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.