I have served this dish, cooked in this manner for years and it was always a favourite with my clients and friends. It’s so simple and I wonder why other restaurants don’t do it this way instead of mucking it around!
Cook: 10 minutes
Prep. time: 10 minutes
1 kilo mussels
1 clove of garlic
5cm of leek finely sliced
2 glasses of white wine (you know what to do with the rest)
150 ml of cooking cream
Step by Step Instructions
Wash the mussels. Remove the ‘beards’. Discard the dead ones. If they are open and don’t close when ‘tapped’ then discard.
In a saucepan melt butter add garlic and leek. Add the leeks and cover for two mintes.
when the mussels have opened, remove from the pan and cover. Add the cream and then reduce for 4/5 minutes until you have a syrupy consistency. Replace the mussels and gently move the mussels around the sauce.
into the pot add two glasses of wine, cover and reduce.
Remove the mussels and place in a bowl, coat with the creamy liquid, garnish with parsley and freshly ground black pepper. Serve with crusty bread — but if you want to be ‘Belgian’ serve with French/(Belgian) fries!
Bon Appétit !