Mussels with Creamy Leek Sauce
Cultivated mussels are now available year-round. This is an intimate light-supper idea, served with a large salad.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 Tbsp. butter
- 1 cup sliced leeks (rinsed; white and light green parts only)
- 3 lbs. mussels
- 1 cup dry white wine
- 1 cup heavy cream
- ½ cup bottled clam juice
- 2 Tbsp. chopped thyme
- ¼ tsp. kosher salt
- Freshly cracked black pepper
- Melt the butter in a heavy-bottomed saucepan with a tight-fitting lid. Add the leeks and cook until soft, about 5 minutes, uncovered and stirring frequently. Add the mussels, then the wine, cream, clam juice, and half of the thyme. Lightly season with salt and pepper.
- Bring to a simmer, reduce heat, and cover the pan. Cook until the mussels open, about 5 minutes. Shake the pan occasionally throughout the cooking process.
- Equally divide the mussels between 4 shallow bowls. Discard any mussels that have not opened. Add the remaining thyme to the broth, taste, and adjust seasoning as desired. Bring the broth to a simmer and drizzle over the mussels. Serve hot.