Mussels with Wine & Cream

There are few ingredients that don’t go well with Maine mussels. In fact, if a savory flavor combination of ingredients sounds good to you, then it’s likely to pair well with mussels. My recipe for Steamed Mussels with White Wine, Cream & Leeks can be made in under 15 minutes— and it’s one of my…

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Ingredients

4 pounds mussels, scrubbed and debeardedShop

6 tablespoons, butter, divided
1 large leek, trimmed and cut into 1-inch matchsticks
2 lemons, zested
1 cup white wine
½ cup cream
2 tablespoons chopped fresh herbs, such as chives or parsley
Maine Sea Salt
Crusty bread, for serving

Serves: 4

Directions

In a large heavy pot over medium heat, melt 3 tablespoons of the butter. Add the leek and lemon zest and saute until wilted. Add the wine and cream and bring to a boil. Add the mussels, cover the pot, and cook until the mussels have opened completely, 5-7 minutes. Discard any mussels that have not opened. Add the remaining 3 tablespoons of butter and the herbs, and season with salt. Stir to combine. Turn off the heat, cover, and let sit for 2 minutes. Serve with crusty bread.