Mussels In Cream Sauce

By á-170456

Ingredients

• 1 tablespoon butter
• 1 small leek, white and pale green parts only halved, and thinly sliced
• 2 pounds mussels scrubbed, debearded
• 1 cup dry white wine
• 1/2 cup whipping cream
• 4 tablespoons chopped fresh parsley
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 2

Preparation

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). 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 remaining 2 tablespoons parsley.

This recipe yields 2 servings; can be doubled.