Mussels In Cream Sauce

Photo: flickr user y2bk

Ingredients

1 tablespoon butter

1 small leek, white and pale green parts only halved, and

thinly sliced

2 pounds mussels scrubbed, debearded

1 cup dry white wine

1/2 cup whipping cream

4 tablespoons chopped fresh parsley

Salt to taste

Freshly-ground black pepper to taste

Preparation

Melt butter in heavy large pot over medium heat. Add leek; saute 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.

Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with remaining 2 tablespoons parsley.

This recipe yields 2 servings;

Can be doubled.

Comments: Serve these mussels with a frisee salad dressed with red wine vinaigrette. Add French fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert.