Once in a while I get a craving for mussels and this is the recipe I usually prepare to satisfy my need. It’s dead easy to follow and very quick to make. What I love especially of this dish is the sauce, so much so that I end up scraping every last drop out of the pan and carefully pour the last droplets on the few grains of rice left on my plate and cover them with this sweet seafood gravy and slowly relish every single bit.
P.S. These mussels will be served at Cate‘s weekly ARF/5-a-day weekly event.
Mussels with Leeks, Sherry and Cream
Preparation: 25 mins – Cooking: 15 mins
- 250g (9 oz) leeks, cleaned and roughly chopped
- 3 cloves garlic, finely sliced
- 15ml (1 tbsp) olive oil
- 30ml (2 tbsp) butter
- 125ml (¼ cup) cream sherry
- 150ml (5 fl oz) double (heavy) cream
- 1kg (2 lbs) mussels, cleaned and debearded
- 60ml (4 tbsp) parsley, roughly chopped
- salt and freshly ground pepper
- Melt the butter in a large pan. Add the olive oil, then the leeks and garlic and slowly fry them.
- After 5 minutes, the leeks should be very soft and sweet to taste. Pour in the sherry, turn up the heat, and simmer for 1 minute.
- Add the cream, bring back to the boil, and add all the mussels. Simply boil with a lid on until all the mussels have opened, discard any that remain closed.
- When the mussels are cooked, stir in the parsley and correct the seasoning.
- Serve in a large bowl and let people help themselves.
- Crusty white bread would do just nicely. For the gluten-intolerants boiled white rice works just as well.
- If you are not a fan of sherry, try Marsala or white wine instead.