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Mussels In Cream, Garlic And Wine Sauce

shellfish

1 pound mussels
2 tablespoons butter
1/4 cup sliced leek
2 cloves garlic; minced
1 small bay leaf
1/4 teaspoon hot pepper flakes
1/4 cup dry white wine
1/2 cup whipping cream
salt and white pepper
2 teaspoons minced fresh parsley

Using stiff brush, scrub mussels under cold running water, cut off beards, discarding any mussels that don't close when tapped. In heavy saucepan over medium heat, melt butter. Add leek, garlic, bay leaf and pepper flakes, cooking for 3 to 4 minutes, stirring occasionally, until leeks have softened. Add mussels; cook, covered, for 2 minutes. Pour in wine; cook, covered, for 2 minutes or just until shells have opened. Stir in cream; increase heat to medium-high and bring to boil. Remove from heat, discarding any mussels that haven't opened. Season with salt and pepper to taste. Arrange mussels in warmed shallow soup bowls. Pour sauce over; sprinkle with parsley. Note: For a thicker sauce, remove mussels to warmed bowls. Continue boiling liquid for 2 to 3 minutes or until thickened enough to coat a spoon. Pour over mussels.

Contributor: Canadian Living - February,1988

Yield: 2 light suppers

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