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Mussels with Leeks, Sherry and Cream


Description

Indulge in these cooked mussels in cream sauce. Extract flavours from leeks, garlic, cream sherry, parsley and season with salt and pepper. You can also consider adding a hint of white wine for acidity.


Ingredients

Units Scale
  • 250g (9 oz) leeks, cleaned and roughly chopped
  • 3 cloves garlic, finely sliced
  • 15ml (1 tbsp) olive oil
  • 30ml (2 tbsp) butter
  • 125ml (1/4 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

Instructions

  1. Melt the butter in a large pan. Add the olive oil, then the leeks and garlic and slowly fry them.
  2. 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.
  3. 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.
  4. When the mussels are cooked, stir in the parsley and correct the seasoning.
  5. Serve in a large bowl and let people help themselves.

Notes

  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 1 serving
  • Calories: 522
  • Sugar: 2.3 g
  • Sodium: 120 mg
  • Fat: 28.3 g
  • Saturated Fat: 12.8 g
  • Carbohydrates: 21.3 g
  • Fiber: 2 g
  • Protein: 42.3 g
  • Cholesterol: 67 mg