Mussels Steamed with Leek and Cream
Plump blue mussels steamed in dry white wine, sweet sautéed leeks, and rich Tasmanian double cream. A coastal classic perfect with crusty bread.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large heavy-based pot with tight-fitting lid
- •Colander
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 12 g
- fibre
- 2 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Inspect the mussels and discard any with cracked shells or those that stay open when tapped firmly.
- 2
Rinse the mussels thoroughly under cold running water in a colander and pull away any visible beards.
- 3
Melt the butter in a large heavy-based pot over medium heat until foaming.
- 4
Add the sliced leeks, garlic, and thyme leaves to the pot.
- 5
Cook for 6 to 8 minutes, stirring occasionally, until the leeks are soft and sweet without browning.
- 6
Pour in the dry white wine and bring to a rapid boil for 1 minute.
- 7
Tip the cleaned mussels into the pot and immediately cover tightly with the lid.
- 8
Steam over high heat for 3 to 4 minutes, shaking the pot once or twice, until shells pop open.
- 9
Uncover the pot and discard any mussels that remain tightly shut.
- 10
Pour in the double cream, stir gently, and simmer for 1 minute until heated through.
- 11
Stir through the chopped parsley and black pepper, then remove from the heat.
- 12
Ladle the mussels and creamy broth into warm wide bowls and serve immediately with lemon wedges.
Chef's tips
Always buy live mussels kept on ice that smell cleanly of the sea. Do not overcook them, as cool-water mussels quickly turn rubbery once exposed to prolonged heat.
Ingredient substitutions
- dry white wine → light fish stock with a squeeze of fresh lemon juice
- Tasmanian pure double cream → thick pouring cream or crème fraîche
Storage
Store leftover shelled mussels in their broth in an airtight container in the fridge for up to 1 day.
Reheating
Reheat gently in a small saucepan over low heat just until hot, without boiling.
Common mistakes to avoid
- •Not washing sliced leeks thoroughly, which introduces grit to the delicate broth.
- •Overcooking the mussels until they shrink and lose their tender texture.
- •Forgetting to discard shells that stay completely closed after steaming.
Serving suggestions
Cooked Mussels Steamed with Leek and Cream?
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