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.
- 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.
- 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