Mussels and Sweet Leeks
Dive into the delicate flavors of the sea with this elegant recipe for Mussels and Sweet Leeks. Brimming with tender mussels steamed in a luscious broth of dry white wine, cream, and aromatic herbs, this dish is elevated by the subtle sweetness of sautéed leeks and the savory depth of garlic. Perfect for a cozy dinner or an impressive appetizer, this one-pot recipe comes together in just 35 minutes, making it a go-to for weeknights or special occasions. Served with crusty bread to soak up the velvety sauce, this dish is a true celebration of fresh, simple ingredients. Whether you're a mussel aficionado or a first-timer, this recipe will transport your taste buds to a seaside paradise.
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Recipe Information
Ingredients
- 2 pounds mussels, cleaned and debearded
- 3 medium leeks, white and light green parts only, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken or vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme, leaves only
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread, to serve
Instructions
Begin by thoroughly cleaning the mussels. Scrub the shells under cold water and remove any beards by pulling them off. Discard any mussels with cracked shells or those that remain open after tapping lightly. Set aside.
Prepare the leeks by trimming off the dark green tops and the root ends. Slice the white and light green parts into thin rounds. Dunk the sliced leeks into a bowl of cold water, swishing them around to remove any grit. Drain and pat dry.
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts and begins to foam.
Add the sliced leeks and sauté for 5–7 minutes, stirring occasionally, until they become soft and slightly golden. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the white wine and increase the heat to medium-high. Allow the wine to simmer for 2–3 minutes to reduce slightly.
Add the chicken or vegetable stock, heavy cream, thyme leaves, bay leaf, salt, and black pepper. Stir well to combine, then bring the mixture to a gentle simmer.
Tip the cleaned mussels into the pot, stirring to coat them in the leek and broth mixture. Cover the pot with a tight-fitting lid and cook for 5–7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed.
Taste the broth and adjust seasoning with additional salt and pepper, if needed.
Ladle the mussels and broth into shallow bowls, discarding the bay leaf. Garnish with fresh parsley and serve immediately with crusty bread for dipping.
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 8176 mg | 355% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 20.0 g | ||
| Protein | 256.0 g | 512% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1104 mg | 85% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 4583 mg | 98% | |
*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.
