Mother of Invention

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

unsalted butter
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]
whipping cream
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.

Note: If you substitute shallots for the leeks and Calvados for the ouzo, it will be moules à la normande.

2 thoughts

  1. H — only a problem in that I was looking to do something with a ton of mussels that didn’t involve pasta or soup. Then I recalled that I had made this several months ago but it could use an update.

    Side note: I once dated a guy who detested leftovers; his premise was that food kept in the fridge past its prime was “a waste of space”.

    That fling lasted all of six weeks. He had er…other redeeming qualities.

    The ideal boyfriend will be someone who has close to zero food issues. I remain hopeful.

    Like

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