Mussels with creamy leeks

Name: Mussels with creamy leeks
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 Essential Leek, trimmed; 20 g unsalted butter; 1 clove/s garlic, finely chopped; 4 sprig/s fresh thyme; 100 ml dry white wine; 1 pack (2 x 200g pouches) Cooked Scottish Mussels; 75 ml double cream; 25 g pack flat leaf parsley, leaves roughly chopped; Crusty bread or French fries, to serve (optional)

A spin on classic moules marinières, this restaurant-worthy meal is cooked in one pan and ready in just 20 minutes. Serve with crusty bread or French fries – or both! This beautiful stove-to-table Le Creuset Signature Cast Iron Round Casserole dish will enhance the whole experience.

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Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 Essential Leek, trimmed
20g unsalted butter
1 clove/s garlic, finely chopped
4 sprig/s fresh thyme
100ml dry white wine
2 x 1 pack (2 x 200g pouches) Cooked Scottish Mussels
75ml double cream
½ x 25g pack flat leaf parsley, leaves roughly chopped
Crusty bread or French fries, to serve (optional)

Halve the leek lengthways and finely slice. In a large saucepan or casserole dish with a lid, heat the butter over a medium-high heat. Once foaming, add the leek, garlic and thyme with a pinch of salt. Fry, stirring regularly, for 6-7 minutes until softened.
Add the wine, bring to a brisk simmer and cook for 2 minutes. Cut open the pouches of mussels and add to the pan. Cover with a lid and cook for 4 minutes.
Uncover the mussels (discard any unopened ones), turn off the heat and stir in the cream and parsley. Ladle into bowls (removing the thyme) and serve with crusty bread or French fries, if liked.

Cook’s tip

LEFTOVERS

White wine

Pour any extra into ice-cube trays and freeze. Transfer to an airtight freezerproof container and use within 3 months. Once defrosted, it won’t be suitable for drinking, but fine for cooking.

Typical values per serving when made using specific products in recipe