Steamed Mussels With Leeks, Garlic, Thyme, White Wine, And Butter
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
38
Sourness
47
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Rinse the mussels under cold running water while scrubbing with a vegetable brush
2
Remove the stringy mussel beards with your thumb and index finger as you wash them
3
Discard any mussels with broken shells
4
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat
5
Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes
6
Add the mussels and give everything a good toss
7
Add the white wine
8
Cover and steam over medium-high heat for 10 minutes, until the mussels open
9
Stir occasionally so that all the mussels are in contact with the heat
10
Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate
11
Season with salt and pepper
12
Sprinkle with the parsley and serve immediately