Mussels In Cream Sauce


Photo: flickr user y2bk

Tags:

Shellfish
seafood

Yield:

2.0 servings

Added:

January 4, 2010

Creator:

Anonymous

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Ingredients

1 tablespoon butter
1 small leek, white and pale green parts only halved, and
thinly sliced
2 pounds mussels scrubbed, debearded
1 cup dry white wine
1/2 cup whipping cream
4 tablespoons chopped fresh parsley
Salt to taste
Freshly-ground black pepper to taste

Preparation

1
Melt butter in heavy large pot over medium heat. Add leek; saute 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 remaining 2 tablespoons parsley.
3
This recipe yields 2 servings;
4
Can be doubled.
5
Comments: Serve these mussels with a frisee salad dressed with red wine vinaigrette. Add French fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert.

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