Creamy Mussel and Leek Appetiser
Delight your guests with the luxurious flavors of this Creamy Mussel and Leek Appetiser, a true celebration of fresh seafood and aromatic vegetables. This elegant dish combines tender mussels and sautéed leeks in a rich, velvety sauce of dry white wine and double cream, finished with a fragrant touch of garlic and parsley. Perfectly balanced with a hint of seasoning, this starter is as quick as it is impressive, ready in just 35 minutes. Serve with crusty bread to soak up the luscious sauce and elevate your appetizer game with this restaurant-quality recipe. Perfect for dinner parties or special occasions, this creamy mussel masterpiece highlights fresh, hearty ingredients and coastal charm in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g fresh mussels
- 2 medium leeks
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic
- 125 ml dry white wine
- 150 ml double cream (heavy cream)
- 2 tbsp fresh parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 loaf crusty bread (optional, for serving)
Instructions
Begin by preparing the mussels. Rinse them under cold running water and scrub their shells. Remove any beards (fibrous threads sticking out) by pulling them firmly. Discard any mussels that do not close when tapped.
Slice the leeks in half lengthwise and rinse thoroughly to remove any dirt or grit. Thinly slice them into half-moons.
In a large skillet or saucepan over medium heat, melt the butter and olive oil together. Add the sliced leeks and sauté for 5–7 minutes until they are soft and translucent, but not browned.
Mince the garlic cloves and add them to the leeks. Cook for an additional 1–2 minutes until fragrant.
Pour in the white wine and stir. Increase the heat slightly to bring the wine to a gentle simmer. Allow it to reduce by half, about 3–4 minutes.
Add the cleaned mussels to the pan, stir to coat them in the sauce, and cover with a lid. Allow the mussels to steam for 4–5 minutes, or until all the shells have opened. Discard any mussels that remain closed.
Reduce the heat to low and pour in the double cream. Stir gently to combine and let the sauce warm through, about 1–2 minutes. Do not allow the cream to boil.
Season the dish with salt and black pepper to taste, and sprinkle freshly chopped parsley over the top.
Transfer the mussels and creamy leek sauce to small serving bowls. Serve immediately with crusty bread on the side for dipping, if desired.
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 5076 mg | 221% | |
| Total Carbohydrate | 271.7 g | 99% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 20.4 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 757 mg | 58% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 2937 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
