Name: Mussels in Cream Sauce
Yield: Makes 2 servings; can be doubled
Ingredients: 1 tablespoon butter; 1 small leek, halved, thinly sliced (white and pale green parts only); 2 pounds mussels, scrubbed, debearded; 1 cup dry white wine; 1/2 cup whipping cream; 4 tablespoons chopped fresh parsley

Image may contain Ice Cream Creme Cream Food Dessert Animal Sea Life Invertebrate Seashell Oyster and Clam

Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert.

See how to clean mussels.

Recipe notes

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Recipe notes

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