Monday, February 25, 2013

Mussels with Leeks & Cream

mussels with leeks and 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.

  • 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.

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