Mussels in Cream Sauce
By Tested and perfected in the Sur la Table kitchen
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.
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.