Recipe courtesy of William Granger
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Cook's Note

Discard any mussels that haven't opened in that time.

IDEAS YOU'LL LOVE

Mussels in White Wine

Recipe courtesy of Ina Garten

Mussels

Recipe courtesy of Dory Ford

Mussels

Recipe courtesy of The Brazen Head

Mussels Marinara

Recipe courtesy of Robert Irvine

Broiled Mussels

Recipe courtesy of Jennifer Paterson

Sauteed Mussels

Recipe courtesy of The Dish

Mussels Marinara

Recipe courtesy of Robert Irvine

Mussels Mariniere

Recipe courtesy of Wolfgang Puck

Mussels Gazpacho

Recipe courtesy of Robert Irvine

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking