How to make it

  • Rinse the mussels under cold running water while scrubbing with a vegetable brush.
  • Remove the stringy mussel beards with your thumb and index finger as you wash them, dicard any open or broken shels.
  • Heat 1Tbs olive oil and 1 Tbs butter in a large pot over medium heat.
  • Add the leeks, garlic, and thyme and cook until vegetables cook down, about 5 mins.
  • Add the Mussels and give everthing a good toss, add the wine.
  • Cover and steam over medium-high heat for 10 mins, stir occasionally untill the musels open and all in contact with the heat.
  • Add the remaining 2 Tbs of butter and a drizzle of olive oil to the sauce in the pot, swirl to incorporate.
  • Season with salt and pepper.
  • Sprinkle with the parsley, serve immediately.
  • Serve with hot crusty bread to dip into the sauce....Yum!

People Who Like This Dish 2
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  • 22566 8 years ago
    Takes muscles to pry these little mussels open,but putting the heat under them...gets them hopping mad to pop their lids and enjoy the succulent flavors waiting from within.

    Thank-you for this very delicious recipe.

    Wishing only the very best of a Red Earth kind of day.

    Kindest of Regards

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