Belgian Moules à la Crème with Leeks

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Rinse and scrub the mussels; discard cracked shells and any open mussel that does not close when tapped.

Ingredients quick view

2 pounds live mussels, scrubbed and debearded

2 tablespoons butter

1 leek, white and pale green parts thinly sliced

1 shallot, finely chopped

1 garlic clove, minced

3/4 cup dry white wine

1/2 cup heavy cream

2 tablespoons chopped flat-leaf parsley

Black pepper to taste

Use live mussels and cook them only until they open.

Serve the cooking liquor in the pot with bread or Belgian fries.

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