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