Mussels In Cream Sauce
By: Anonymous
Published: Monday, January 4, 2010 - 2:55am

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.