Recipes   Mussels In Cream Sauce Recipe

Mussels in cream sauce

Mussels in cream sauce
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Springtime in Paris may be Mussels in cream sauce fresh from the sea are quintessential French bistro fare.

Ingredients

  • 2 tablespoons butter
  • 1 leek, cleaned and chopped
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1/3 cup white wine
  • 2/3 cup heavy cream
  • 1 1/2 pounds mussels, scrubbed and debearded
  • Sliced French bread

Directions

  1. Melt butter in a large sauté pan
  2. Stir in leeks, garlic and shallots and cook until vegetables soften, 3 – 5 minutes
  3. Add white wine and cook until wine has reduced by about half, about 3 minutes
  4. Stir in cream and cook until liquid thickens slightly, about 3 minutes
  5. Add mussels and cover. Cook until mussels open in their shells, about 5 minutes. DO NOT EAT ANY mussels THAT REMAIN CLOSED AFTER COOKING
  6. Remove mussels from heat and scoop into bowls. Serve with sliced French bread

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