Recipe courtesy of William Granger
Mussels with White Wine and Leek
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
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.
