Mussels with creamy leeks

Mussels with creamy leeks

By Tetyana Kulish
5’ Prep time
15’ Cook time
20’ Total time
491 Calories
2 Serving

Summary

A spin on classic moules marinières, this restaurant-worthy meal is cooked in one pan and ready in just 20 minutes. serve with crusty bread or french fries – or both! this beautiful stove-to-table le creuset signature cast iron round casserole dish will enhance the whole experience.
Tetyana Kulish 0 Followers

Step by Step

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Step 1

Halve the leek lengthways and finely slice. In a large saucepan or casserole dish with a lid, heat the butter over a medium-high heat. Once foaming, add the leek, garlic and thyme with a pinch of salt. Fry, stirring regularly, for 6-7 minutes until softened.
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Step 2

Add the wine, bring to a brisk simmer and cook for 2 minutes. Cut open the pouches of mussels and add to the pan. Cover with a lid and cook for 4 minutes.
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Step 3

Uncover the mussels (discard any unopened ones), turn off the heat and stir in the cream and parsley. Ladle into bowls (removing the thyme) and serve with crusty bread or French fries, if liked.

Ingredient

  • Double cream
    Double cream
    75 mls
  • Unsalted butter
    Unsalted butter
    20 grams
  • Flat leaf fresh parsley
    Flat leaf fresh parsley
    25 grams
  • Garlic
    Garlic
    1 clove/s
  • Leek
    Leek
    1
  • Dry white wine
    Dry white wine
    100 mls
  • Cooked scottish mussels
    Cooked scottish mussels
    1 pack
  • Fresh thyme
    Fresh thyme
    4 sprig/s

Nutrition Facts

View nutrition facts
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