In under 30 minutes, this recipe for mussels in white wine cream sauce achieves the perfect balance of speed and sophistication, offering a satisfying restaurant-quality meal without sacrificing precious time.
The secret to this dish is its simple preparation and the perfect blend of ingredients. By using the natural brininess of the mussels and adding aromatic leeks, onions, and garlic, it achieves a flavourful depth despite its quick cooking time.
Ingredients for this Mussels in cream sauce
- Fresh mussels
- Olive oil
- Leek
- Onion
- Garlic
- Dry white wine
- Heavy cream
- Salt and pepper
- Fresh dill
- Crusty bread
5 Easy steps for restaurant-quality meal
- Clean the Mussels:
Rinse the mussels under cold water, scrubbing off any debris.
Remove the beards by pulling them gently away from the shell.
Discard any mussels with broken shells or those that do not close when tapped. - Pro tip: ask your fishmonger to do this step
- Prepare Ingredients:
Heat the olive oil in a large pot over medium heat.
Add the sliced leeks, chopped onion, and minced garlic.
Sauté until the vegetables are soft and fragrant, about 5 minutes. - Cook Mussels:
Pour in the white wine and bring it to a simmer.
Add the cleaned mussels to the pot and cover with a lid.
Cook for about 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
Discard any mussels that remain closed. - Add Cream and Seasoning:
Once the mussels have opened, pour in the heavy cream and stir gently to combine.
Season with salt and pepper to taste.
Let the mixture simmer for another 2-3 minutes until the sauce thickens slightly. - Garnish and Serve:
Sprinkle the chopped fresh dill over the mussels and sauce.
Give it a final gentle stir.
Serve the mussels hot with crusty bread on the side for dipping into the creamy sauce.
With its effortless preparation and irresistible flavours, it proves that you don't have to spend hours in the kitchen to enjoy a restaurant-quality meal at home.
Mussels 101:
Most fishmongers will provide you with cleaned and prepared mussels that is ready to use for cooking. However, if they're not pre-cleaned, here are some tips to ensure they're prepared properly:
- Inspect for freshness:
Ensure the mussels are fresh by checking for closed shells that are not cracked. If any mussels have open shells, tap them gently. If they close, they're still alive and safe to eat. If they remain open, discard them. - Debeard if necessary:
Some prepped mussels may still have beards attached. If so, remove them by firmly grasping the beard and pulling it toward the hinge of the shell. - Rinse:
Even if the mussels are prepped, give them a quick rinse under cold running water to remove any lingering debris or sand. - Check for any remaining impurities:
Inspect the shells for any signs of debris, barnacles, or seaweed. Remove any unwanted elements by gently scrubbing with a brush or scraping with a knife. - Discard damaged mussels:
If you come across any mussels with broken shells or ones that emit an unpleasant odour, discard them immediately.
Mussels in White Wine Cream Sauce with Leeks
- Total Time: 30 minutes
- Yield: 4
Description
With its effortless preparation and irresistible flavours, it proves that you don't have to spend hours in the kitchen to enjoy a restaurant-quality meal at home.
Ingredients
- 900 grams of fresh mussels, cleaned and debearded
- 3 table spoons of olive oil
- 1 large leek, white and light green parts thinly sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup of dry white wine
- 1 cup of heavy cream
- Salt and pepper to taste
- 30 grams chopped fresh dill
- Crusty bread, for serving
Instructions
Clean the Mussels:
Rinse the mussels under cold water, scrubbing off any debris. Remove the beards by pulling them gently away from the shell. Discard any mussels with broken shells or those that do not close when tapped.
Prepare Ingredients:
Heat the olive oil in a large pot over medium heat. Add the sliced leeks, chopped onion, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Cook Mussels:
Pour in the white wine and bring it to a simmer. Add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed.
Add Cream and Seasoning:
Once the mussels have opened, pour in the heavy cream and stir gently to combine. Season with salt and pepper to taste. Let the mixture simmer for another 2-3 minutes until the sauce thickens slightly.
Garnish and Serve:
Sprinkle the chopped fresh dill over the mussels and sauce. Give it a final gentle stir. Serve the mussels hot with crusty bread on the side for dipping into the creamy sauce.
- Prep Time: 15
- Cook Time: 15
- Category: Seafood
- Method: Stovetop
- Cuisine: Mediterranean
