Mussels with Creamy Leek Sauce
Cultivated mussels are now available year-round. This is an intimate light-supper idea, served with a large salad.
INGREDIENTS | SERVES 4
Carb Level: Moderate
- 2 tablespoons butter
- 1 cup sliced leeks (rinsed; white and light green parts only)
- 3 pounds mussels
- 1 cup dry white wine
- 1 cup heavy cream
- ½ cup bottled clam juice
- 2 tablespoons chopped thyme
- ¼ teaspoon kosher salt
- Freshly cracked black pepper
Melt the butter in a heavy-bottomed saucepan with a tight-fitting lid. Add the leeks and cook until soft, about 5 minutes, uncovered and stirring frequently.
Add the mussels, then the wine, cream, clam juice, and half of the thyme. Lightly season with salt and pepper.
Bring to a simmer, reduce heat, and cover the pan. Cook until the mussels open, about 5 minutes. Shake the pan occasionally throughout the cooking process.
Equally divide the mussels between 4 shallow bowls. Discard any mussels that have not opened. Add the remaining thyme to the broth, taste, and adjust seasoning as desired. Bring the broth to a simmer and drizzle over the mussels. Serve hot.
Using Milk or Cream
Whenever adding heavy cream or milk to a hot soup or sauce, it should be “tempered” to prevent curdling. The easiest way to temper the cream is to heat it to about the same temperature as the soup and slowly add it while stirring to incorporate. Otherwise, have the cream at room temperature and add very, very slowly, stirring constantly to incorporate.