Best Mussels And Sweet Leeks Recipes

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STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER



Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter image

Provided by Tyler Florence

Categories     appetizer

Time 32m

Yield 4 servings

Number Of Ingredients 8

3 pounds mussels
Extra-virgin olive oil
3 tablespoons butter
2 leeks, white parts only, finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

MUSSELS WITH LEEKS AND WHITE WINE



Mussels With Leeks and White Wine image

Make and share this Mussels With Leeks and White Wine recipe from Food.com.

Provided by hectorthebat

Categories     One Dish Meal

Time 19m

Yield 2 serving(s)

Number Of Ingredients 12

1 kg mussels
2 teaspoons oil
2 leeks
2 garlic cloves
150 ml white wine
4 tablespoons creme fraiche
handful parsley
1 teaspoon cornflour
1 tablespoon water
2 slices bread
salt
pepper

Steps:

  • Scrub the mussels really well and remove their stringy beards. Chuck out any mussels that are damaged in any way or that are open and don't close when tapped on the side of the sink.
  • Heat the oil in a large non-stick frying pan or saute pan - you need something with a lid - over a low heat. Very gently fry the leeks and garlic for 5 minutes until softened but not coloured, stirring occasionally. There's no need to cover the pan. Add a little water to the pan if the leeks start to stick before they are softened.
  • Pour over the white wine and stir in the creme fraiche and parsley. Add the mussels, cover the pan with a lid and cook for 3-4 minutes or until all the mussels have steamed open, stirring once. Give the pan a good shake now and again. Mix the cornflour and water together to make a thin paste.
  • Remove the pan from the heat and tip the mussels and their liquor into a colander over a large bowl. Throw away any that haven't opened, then divide the mussels between two warmed wide bowls.
  • Tip the mussel liquor back into the pan and stir in the cornflour paste. Bring to a simmer and cook for 1 minute, stirring until thickened. Add a bit more salt and pepper to taste and pour the sauce back over the mussels in the bowls.
  • Serve each bowl of mussels with a thick slice of crusty bread for mopping up the sauce. Heaven!

Nutrition Facts : Calories 763.2, Fat 27.9, SaturatedFat 9.8, Cholesterol 181.1, Sodium 1591.4, Carbohydrate 48.4, Fiber 2.4, Sugar 5.3, Protein 63.7

MUSSELS WITH LEEKS, SAFFRON AND CREAM



Mussels with Leeks, Saffron and Cream image

Provided by Janet Fletcher

Categories     Milk/Cream     Shellfish     Appetizer     Quick & Easy     Mussel     Saffron     Leek     Bon Appétit     California     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4 main course servings or 8 appetizer servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), thinly sliced
4 dozen mussels, scrubbed, debearded
1 cup dry white wine
8 fresh parsley sprigs
10 saffron threads, crushed
1/2 cup whipping cream
2 tablespoons minced fresh parsley

Steps:

  • Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
  • Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.

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