Mussels in Cream Sauce

By Tested and perfected in the Sur la Table kitchen
Images
Mussels in Cream Sauce
Serves
Makes 2 to 3 servings
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
  • ½ cup whipping cream
  • 4 tablespoons chopped fresh parsley


Procedure
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.

Mussels in Cream Sauce

By Tested and perfected in the Sur la Table kitchen
Serves
Makes 2 to 3 servings
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
  • ½ cup whipping cream
  • 4 tablespoons chopped fresh parsley


Procedure
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.