Mussels with White Wine and Leek
- Total:
- 30 min
- Prep:
- 10 min
- Cook:
- 20 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 leek, green tops removed, thinly sliced
- 2 celery stalks, finely diced
- 2 cloves garlic, thinly sliced
- 3 1/2 pounds black mussels, scrubbed and de-bearded
- 3/4 cup white wine
- 4 fresh thyme sprigs
- 1/2 cup heavy cream
- Crusty bread
Directions
Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open.
Serve with lots of crusty bread to soak up the sauce.
Cook's Note
Discard any mussels that haven't opened in that time.
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