Mussels in Cream Sauce Recipe

Mussels in Cream Sauce Recipe

  • 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
  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.
  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.
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