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!
Servings
2
Cook: 10 minutes
Prep. time: 10 minutes
Difficulty:
Fairly Simples!
Ingredients
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
Black pepper
Chopped parsley
Step by Step Instructions
Step 1
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.
Step 3
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.
Step 2
into the pot add two glasses of wine, cover and reduce.
Step 4
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 !
