Mussels with White Wine and Leek

Name: Mussels with White Wine and Leek
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

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.