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
Units
Scale
- 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, scrub away any debris and remove the beards. Discard any mussels with broken shells or that do not close when tapped.
- Cook the aromatics: Heat the olive oil in a large pot over medium heat, then add the leeks, onion and garlic and cook until soft and fragrant, about 5 minutes.
- Steam the mussels: Pour in the white wine and bring to a simmer, then add the mussels, cover with a lid and cook for 5–7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any that remain closed.
- Add the cream: Pour in the cream and gently stir to combine, then season with salt and pepper and simmer for 2–3 minutes until the sauce thickens slightly.
- Finish and serve: Sprinkle with fresh dill, give everything a gentle stir and serve hot with crusty bread for dipping.
- Prep Time: 15
- Cook Time: 15
- Category: Seafood
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 411
- Sugar: 2.8 g
- Fat: 16.8 g
- Carbohydrates: 21 g
- Protein: 32.3 g
- Cholesterol: 103.9 mg
