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Mussels with Leeks, Sherry and Cream

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


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


  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.


  • 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