Mussels in Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 1 cup dry white wine
- 1 tablespoon butter
- 4 tablespoons chopped fresh parsley
- 1/2 cup whipping cream
- 2 pounds mussels, scrubbed, debearded
- Carbohydrate 27 g(9%)
- Cholesterol 209 mg(70%)
- Fat 35 g(53%)
- Fiber 1 g(3%)
- Protein 56 g(112%)
- Saturated Fat 17 g(86%)
- Sodium 1335 mg(56%)
- Calories 731
Preparation Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls. Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.
Preparation Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls. Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.
