This is what happens when you’re cooking for one and you’ve got leftovers from a dinner that took place last week. I imagine that those of you with boyfriends don’t have this kind of problem. 😉
Mussels with leeks, cream and ouzo
leeks, halved, thinly sliced (white and pale green parts only)
1 lb. mussels, scrubbed and debearded
1/4 cup ouzo [white wine is an acceptable substitute]
4 T. chopped Italian parsley
salt, to taste
black pepper, to taste
Melt butter over medium heat. Add leeks; sauté 3 minutes. Add mussels and ouzo. Cover and simmer for 3-4 minutes. Using slotted spoon, transfer mussels to bowls. Discard any that don’t open.
Stir cream and 2 T. parsley into liquid in pot. Simmer uncovered 3 minutes or until sauce thickens slightly and coats the back of a spoon. Check seasoning. Pour sauce over mussels. Sprinkle with remaining parsley. Serve with Italian bread or a baguette.