Best 5 Mussels With White Wine And Leek Recipes

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Indulge in the delectable flavors of mussels prepared in a symphony of white wine and leek. This classic seafood dish, hailing from the culinary traditions of France, Belgium, and the Netherlands, promises a delightful journey for your taste buds. Savor the plump and succulent mussels, infused with the aromatic essence of white wine, perfectly complemented by the subtle sweetness of leeks. Experience the culinary magic as the briny notes of the mussels harmonize with the vegetal undertones of leeks, creating a harmonious balance of flavors. This article presents a curated collection of recipes that explore diverse culinary interpretations of this timeless dish. From classic French Moules Marinière to the hearty Belgian Moules-Frites, each recipe offers a unique twist on the traditional preparation, ensuring an unforgettable culinary experience.

Here are our top 5 tried and tested recipes!

MUSSELS WITH WHITE WINE AND LEEK



Mussels with White Wine and Leek image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 leek, green tops removed, thinly sliced
2 celery stalks, finely diced
2 cloves garlic, thinly sliced
3 1/2 pounds black mussels, scrubbed and de-bearded
3/4 cup white wine
4 fresh thyme sprigs
1/2 cup heavy cream
Crusty bread

Steps:

  • Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
  • Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open.
  • Serve with lots of crusty bread to soak up the sauce.

MUSSELS WITH LEEKS AND WHITE WINE



Mussels With Leeks and White Wine image

Make and share this Mussels With Leeks and White Wine recipe from Food.com.

Provided by hectorthebat

Categories     One Dish Meal

Time 19m

Yield 2 serving(s)

Number Of Ingredients 12

1 kg mussels
2 teaspoons oil
2 leeks
2 garlic cloves
150 ml white wine
4 tablespoons creme fraiche
handful parsley
1 teaspoon cornflour
1 tablespoon water
2 slices bread
salt
pepper

Steps:

  • Scrub the mussels really well and remove their stringy beards. Chuck out any mussels that are damaged in any way or that are open and don't close when tapped on the side of the sink.
  • Heat the oil in a large non-stick frying pan or saute pan - you need something with a lid - over a low heat. Very gently fry the leeks and garlic for 5 minutes until softened but not coloured, stirring occasionally. There's no need to cover the pan. Add a little water to the pan if the leeks start to stick before they are softened.
  • Pour over the white wine and stir in the creme fraiche and parsley. Add the mussels, cover the pan with a lid and cook for 3-4 minutes or until all the mussels have steamed open, stirring once. Give the pan a good shake now and again. Mix the cornflour and water together to make a thin paste.
  • Remove the pan from the heat and tip the mussels and their liquor into a colander over a large bowl. Throw away any that haven't opened, then divide the mussels between two warmed wide bowls.
  • Tip the mussel liquor back into the pan and stir in the cornflour paste. Bring to a simmer and cook for 1 minute, stirring until thickened. Add a bit more salt and pepper to taste and pour the sauce back over the mussels in the bowls.
  • Serve each bowl of mussels with a thick slice of crusty bread for mopping up the sauce. Heaven!

Nutrition Facts : Calories 763.2, Fat 27.9, SaturatedFat 9.8, Cholesterol 181.1, Sodium 1591.4, Carbohydrate 48.4, Fiber 2.4, Sugar 5.3, Protein 63.7

MUSSELS WITH LEEKS & SAFFRON



Mussels with leeks & saffron image

Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch

Provided by Diana Henry

Categories     Lunch, Starter

Time 55m

Number Of Ingredients 10

3kg mussels
2 tbsp extra virgin olive oil
2 leeks , trimmed, cut into rings and washed well
2 garlic cloves , finely chopped
a few parsley sprigs, some thyme and a few bay leaves, tied together to make a bouquet garni
400ml dry sherry
100ml dry white wine
big pinch of saffron
200ml double cream
1 tbsp flat-leaf parsley , finely chopped

Steps:

  • Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
  • Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
  • Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.

Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

MUSSELS WITH LEEKS, SAFFRON AND CREAM



Mussels with Leeks, Saffron and Cream image

Provided by Janet Fletcher

Categories     Milk/Cream     Shellfish     Appetizer     Quick & Easy     Mussel     Saffron     Leek     Bon Appétit     California     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4 main course servings or 8 appetizer servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), thinly sliced
4 dozen mussels, scrubbed, debearded
1 cup dry white wine
8 fresh parsley sprigs
10 saffron threads, crushed
1/2 cup whipping cream
2 tablespoons minced fresh parsley

Steps:

  • Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
  • Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.

STEAMED MUSSELS WITH LEEKS, THYME & BACON



Steamed mussels with leeks, thyme & bacon image

A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips

Provided by Barney Desmazery

Categories     Dinner

Time 35m

Number Of Ingredients 6

750g mussel
25g butter
6 rashers smoked streaky bacon , chopped into small pieces
2 small leeks , sliced on the diagonal
handful thyme sprigs
small glass cider or white wine

Steps:

  • Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.

Nutrition Facts : Calories 377 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Protein 24 grams protein, Sodium 2.76 milligram of sodium

Tips:

  • Choose fresh mussels: Look for mussels that are tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
  • Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or grit.
  • Debeard the mussels: Use a sharp knife to remove the beard (a small, stringy appendage) from each mussel.
  • Use a good quality white wine: The wine you use will greatly affect the flavor of the dish. Choose a dry white wine that you would enjoy drinking on its own.
  • Don't overcrowd the pot: Cook the mussels in batches if necessary to avoid overcrowding the pot. This will help them cook evenly.
  • Cook the mussels until they are just open: Overcooked mussels are tough and chewy. Cook them just until the shells open, about 5-7 minutes.
  • Serve the mussels immediately: Mussels are best served immediately after cooking. They can be served with crusty bread, roasted potatoes, or a simple green salad.

Conclusion:

Mussels with white wine and leek is a delicious and easy-to-make seafood dish. It is perfect for a quick weeknight meal or a special occasion dinner. The combination of mussels, white wine, leek, and shallots creates a flavorful and aromatic broth that is sure to please everyone at the table. So next time you're looking for a seafood dish that is both delicious and easy to make, give this recipe a try. You won't be disappointed!

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