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.
- 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
- Step 1Melt 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 2Using 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.
This is an extremely delicious appetizer. It is great for winter months as a hearty addition to a winter meal.