Name: Mussels in Cream Sauce
Ingredients: 1 tbsp 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 tbsp fresh parsley, chopped

Mussels in Cream Sauce

Serve these mussels with a frisée 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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Servings 2

Ingredients

1 tbsp 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 tbsp fresh parsley, chopped

Instructions

Step 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).
Step 2
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.

Notes

This is an extremely delicious appetizer. It is great for winter months as a hearty addition to a winter meal.

Mussels in Cream Sauce