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Bon Appétit

Mussels in Cream Sauce

4.2

(9)

Image may contain Ice Cream Creme Cream Food Dessert Animal Sea Life Invertebrate Seashell Oyster and Clam

Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert.

See how to clean mussels.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

1 tablespoon butter
1 small leek, halved, thinly sliced (white and pale green parts only)
2 pounds mussels, scrubbed, debearded
1 cup dry white wine
1/2 cup whipping cream
4 tablespoons chopped fresh parsley

Preparation

  1. Step 1

    Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.

    Step 2

    Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.

TagsWhite WineWineAlcoholBeveragesFrenchEuropeanMusselShellfishSeafoodLeekRoot VegetableVegetableParsleyHerbs & SpicesMainDinnerBrunchKetoGluten FreeNut FreeEasyQuickWeeknight MealsSimmerBon Appétit

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