Ingredients:
3 medium leeks, cleaned and roughly chopped
3 garlic cloves, finely diced
2 tablespoons olive oil
2 tablespoons butter
3 ounces white wine
1/4 pint heavy cream
2 1/2 lbs mussels, cleaned
1/4 cup parsley, roughly chopped
Directions:
Melt butter and olive oil in a large pan.
Saute leeks and garlic until very soft, about 5 minutes.
Add wine and turn up heat, for about 1 minute, until alcohol smell disappears.
Add cream and bring back to a boil.
Add mussels.
Cover and cook until all mussels have opened.
Discard any mussels that remain closed.
Serve in a large bowl with crusty bread.
Enjoy!
Servings: 4-6
Time preparation: 25 min.
Time total: 40 min.