By Tested and perfected in the Sur la Table kitchen
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Mussels in Cream Sauce
By Tested and perfected in the Sur la Table kitchen
Share
Yield/Serves:
Makes 2 to 3 servings
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
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.
