Mussels with Leeks and White Wine
In our twist on this French bistro favorite, we enrich the dish with a bit of heavy cream. Serve with crusty bread for soaking up the savory sauce or, if you prefer, accompany the mussels with a side of fries (known as moules-frites in France). Whatever version you choose, the results will be delicious.
Ingredients:
- 1 1/2 lb. (1.25 kg) mussels, scrubbed and debearded
- 1 1/2 Tbs. semolina flour
- 3 Tbs. unsalted butter
- 1 shallot, minced
- 1 small leek, white and light green parts, thinly sliced
- 2 garlic cloves, minced
- 1 cup (8 fl. oz./250 ml) white wine
- 1/4 cup (2 fl. oz./60 ml) chicken stock
- 1 tsp. kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- Flaky salt
- 2 Tbs. chopped fresh flat-leaf parsley
Lemon wedges for serving- Crusty bread for serving
Directions:
Place the mussels in a large bowl and cover with cold water. Add the semolina flour and let stand for 10 minutes to remove any grit from the mussels. Drain and rinse well.
In a large Dutch oven over medium-high heat, melt the butter. Add the shallots and leeks and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and stock, and season with the kosher salt and pepper. Bring to a simmer and cook until the broth is aromatic, 3 to 5 minutes.
Add the mussels to the pot, discarding any that do not close to the touch. Cover the pot and steam the mussels until they open, about 5 minutes, shaking the pot occasionally so they cook evenly. Discard any mussels that did not open. Stir in the heavy cream.
Spoon the mussels and broth into warmed large soup bowls. Sprinkle with flaky salt and parsley. Serve with lemon wedges and crusty bread alongside. Serves 2 to 4.
Williams Sonoma Test Kitchen
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