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Moules Sauce Poulette (Mussels in Cream Sauce)

Serves: Serves 2 to 3


  • 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
  • ½ cup whipping cream
  • 4 tablespoons chopped fresh parsley


Elegant, fast and delicious. Serve with a baguette or fries for sopping up every bit of the tasty sauce.

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.

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.

Tested and perfected in the Sur la Table Cooking Class Program.

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