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Steamed Mussels with Cream Sauce and Leeks

servings: 4
Steamed Mussels with Cream Sauce and Leeks

prep time


total time





Steamed Mussels with Cream Sauce and Leeks

servings: 4
  • 2 lbs mussels, cleaned
  • 1 tbsp butter
  • 1 leek, white and greet parts, chopped
  • 2 large garlic cloves, chopped
  • 2 cups clam juice
  • 2-3 sprigs of thyme
  • 1/2 cup Hood Heavy Cream
  • 1/4 parsley, chopped
  • salt and pepper to taste

Clean mussels. Scrub with a brush under running water to remove dirt and barnacles. If the mussel has the hairy "beard," remove it by pulling towards the hinged end of the shell.

Discard any mussels that have already opened, as this means the mussel is already dead.

Keep mussels on ice until you are ready to start cooking.

Melt the butter in a large pot, then stir in the leeks and garlic and cook until softened.

Add the mussels, clam juice and thyme, cover the pot and steam the mussels for 6-10 minutes until they are open.remove the pot from heat. Temper the Hood Heavy Cream with several tablespoons of the warm clam broth before adding it to the pot of mussels, along with the parsley. Stir to combine.

Serve with crusty bread.

Recipe created by Michelle Nahom @ADishOfDailyLife


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