Recipe courtesy of William Granger

Mussels with White Wine and Leek

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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.
  3. Serve with lots of crusty bread to soak up the sauce.

Cook’s Note

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

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