Mussels with creamy leeks

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.

Step by Step

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.

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.

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.