STEAMED GARLIC, LEEK MUSSELS

STEAMED GARLIC, LEEK MUSSELS
Last spring I posted #3 of my 44 Classic French Meals You Need to Try Before You Die
Moules à la Merinère or French Sailors’ Mussels.
We don’t enjoy then often enough
but it really is one of the easiest one pot meals ever,
not to mention delicious and elegant…
What to do with some fresh herbs and a leek?….
STEAMED GARLIC, LEEK MUSSELS
4 lbs of mussels
1 leek, white part sliced
4-6 cloves garlic, slices
1 cup good quality white wine (plus 1 for the Kat)
1 tbsp olive oil
3 tbsp butter, divided
a few sprigs fresh thyme, sage and terragon
2 bay leaves
zest and juice of 1/2 lemon
2 tbsp mayonnaise
sea salt and pepper
Rinse and clean the mussels and set aside
In large pot saute garlic and leeks and herbs
over medium heat and sweat down to a soft pulp for about 5minutes.
Add mussels and stir to coat.
Add wine and place lid on pot.
Allow to steam in the liquid until the mussel open (about 10 minutes),
stirring a few times to let mussels have contact with the liquid.
Stir in remaining butter and mayonnaise to enrich the sauce.
Season with salt and pepper, lemon juice and zest,
give a final stir,
and serve with one bread to sop up the juices.

 

 

juicy, meaty little bivalves…
…served with some freshly made Bread-in-a-Bag
Now, 4 pounds of mussels
proved to be more than we could handle for supper tonight…
Check back to see what I did with the rest…

One response to “STEAMED GARLIC, LEEK MUSSELS”

  1. […] From our feast of Steamed Garlic Leek Mussels, […]

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