creamy mussels marinière

styling by Molly Shuster | photo by Morgan Ione Yeager

creamy mussels marinière

This dish doesn’t always need salt, as the mussels are generally briny enough. Taste and season before serving, if desired.

  • 4 pounds mussels

  • 2 leeks, white and light green parts, trimmed and chopped

  • 3 tablespoons unsalted butter

  • 2 shallots, thinly sliced

  • 4 cloves garlic, minced

  • 6 sprigs fresh thyme

  • 1 3/4 cups dry white wine

  • 1 cup heavy cream, at room temperature

  • Crusty bread, for serving

  1. Rinse, scrub, and remove beards from mussels. If any mussels have open shells, tap them on counter; they should close after being tapped. Discard any that stay open.

  2. Place leeks in a sieve and rinse under cold water several times to remove dirt. Pat completely dry and set aside.

  3. In a large, heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add leeks, shallots, and garlic, and cook until softened, 6-8 minutes. Add thyme and cook for another 1 minute.

  4. Add white wine and bring to a boil. Add mussels and cover. Cook, stirring once or twice, until mussels have opened, about 6 minutes. Discard any mussels that do not open.

  5. Reduce heat and stir in cream. Cook just until warmed through. Serve warm with crusty bread.

Serves 4 as a main course, 6-8 as an appetizer.

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