Mussels, Leek and Herbs in Cream Sauce
Clockwise from top left: riesling, whipping cream, garlic, leeks, Italian parsley, mussels.
One and a half pounds of mussels, cleaned and debearded.
2 cloves of garlic, sliced thinly; Italian parsley and one cup of riesling.
Remember — if you wouldn’t drink it (wine), don’t cook with it.
2 leeks (pale green and white parts only), sliced thinly.
Cook mussels on moderate heat, partially covered, for 6 to 8 minutes.
Drain, reserve liquid.
1 T. unsalted butter, melted.
Leeks after roughly 5 minutes. Adjust seasoning.
Half of the leeks will be reserved for omelette fillings later this weekend.
Reserved mussel cooking liquid.
Whipping cream. Reduce for 2-3 minutes.
This recipe calls for saffron, which I forgot to get at Citarella. Incidentally, I’ve been living in the Upper East Side for the past six months and I recently discovered their 75th Street location. I think I’m in love.
Add reserved leeks, cook for 1 minute.
Finis. Garnish with minced parsley and serve immediately.